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omelette with avocado and veggies

Omelette with Avocado and Veggies

Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Cuisine American


  • nonstick saute pan


  • 4 eggs
  • ½ cup shredded cheddar cheese
  • ¼ t. kosher salt
  • ½ Cup red pepper, small diced
  • ½ Cup cucumber, deseeded and small diced
  • 1 tbsp jalapeno, deseeded and minced
  • ½ Cup cherry tomatoes, quartered
  • 3 tbsp sour cream
  • 1 t. cilantro, finely minced
  • ½ lime
  • kosher salt
  • extra virgin olive oil


  • Heat a nonstick saute pan on medium high with a teaspoon or two of olive oil.
  • While pan is heating up small dice cucumber and red pepper. Mince and deseed jalapeno. Quarter cherry tomatoes and finely chop cilantro.
  • Mix together sour cream, cilantro, a squeeze of lime and a pinch of salt. Set aside.
  • Saute red pepper, minced jalapeno and a pinch of kosher salt for about a minute. Put mixture into a bowl then add your cucumbers and cherry tomatoes. Add a squeeze of fresh lime juice. Taste for seasoning. Add another pinch of kosher salt if needed.
  • Whisk together eggs, cheddar cheese and ¼ t. kosher salt. Use a half cup measuring cup and pour egg and cheese mixture into pan.
  • Once bottom is set and cooked use your spatula to flip omelette. Let omelette finish cooking and use your spatula to put the unfolded omelette onto a plate. Repeat with the rest of the egg mixture.
  • Fill omelette down the center with bell pepper mixture. Fold one side onto the middle and then fold over again so the fold is facing down.
  • Top with cilantro sour cream, sliced avocado and another pinch of kosher salt. Serve immediately.
Keyword eggs