- Prep Time:
- 5 min
- Cook Time:
- 4 min
- 2 eggs
- 2 tbsp (30 mL) water
- Pinch each salt and pepper
- 2 tbsp (30 mL) shredded white Cheddar cheese
- 1/4 avocado, pitted and thinly sliced
- 2 tbsp (30 mL) medium salsa
Whisk eggs with water, salt and pepper.
Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat over medium-high heat. Pour in egg mixture.
As eggs set around edge of skillet, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
When eggs are almost set on surface but still look moist, cover half the omelette with cheese and avocado. Slip spatula under unfilled side; fold over onto filled half. Cook for a minute, then slide omelette onto plate. Spoon salsa over top before serving.
Add chopped fresh cilantro or green onion to the omelette for a little extra flavour.