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Suits all phases – Serves 1
1 tsp butter
2 large eggs
2 tsp water
1 Tbsp chopped parsley or coriander leaves
1 spring onion, thinly chopped
Pinch ground black pepper
1/4 avocado, pitted and sliced
1/2 small tomato, thinly sliced
Place 20cm ovenproof fry pan over medium low heat and add the butter. While the butter is melting, whisk the eggs, water and herbs together. Add the salt and pepper and whisk.
Pour in the eggs and allow them to sit for about 1 to 2 minutes.
With a flexible, flat spatula, gently lift the edges of the omelet and allow the liquid eggs to flow underneath. Cook another minute until set but creamy (or for 2 minutes if you prefer a firmer omelette).
Add three slices of tomato and the avocado in the centre. Fold edges of omelet into the middle and gently slide onto a serving plate.
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