A well-made breakfast sets the tone for a productive day, and this Spinach & Tomato Omelette with Avocado and Toast brings together everything you need for a wholesome, energizing start. This plate combines protein-rich eggs, nutrient-dense spinach, and a bright tomato topping to create a flavorful omelette that feels both light and satisfying. Paired with creamy avocado slices and a perfectly toasted slice of sourdough, it offers an ideal balance of textures—soft, crisp, creamy, and fresh. Each component supports the others: the eggs provide warmth, the tomatoes add acidity, the avocado offers creaminess, and the toast adds structure to the plate. This breakfast not only looks beautiful but is also quick to prepare, making it perfect for busy mornings or a relaxed weekend brunch. Whether you’re cooking for yourself or presenting a gorgeous plate to guests, this recipe delivers both nutrition and elegance in one effortless dish.

Avocado-Omelette-Morning-Meal

Ingredients (1 Serving)

For the Omelette

  • 2–3 large eggs
  • 1 small handful fresh spinach
  • 1 tbsp milk (optional, for fluffiness)
  • Salt and black pepper, to taste
  • 1 tsp butter or olive oil

For the Tomato Topping

  • 5–6 cherry tomatoes, halved
  • 1–2 tbsp finely chopped onion
  • 1 tsp olive oil
  • Salt and pepper, to taste
  • A few drops of hot sauce (optional)

For the Sides

  • ½ ripe avocado, thinly sliced
  • 1 slice sourdough or crusty bread
  • Butter or olive oil, for toasting

Instructions

1. Prepare the Tomato Topping

Combine cherry tomatoes and chopped onions in a small bowl. Add olive oil, salt, and pepper. Toss gently and set aside. This creates a simple, fresh topping that brightens the omelette.

2. Toast the Bread

Toast the sourdough slice in a pan or toaster until golden brown. Brush lightly with butter or olive oil for added flavor.

3. Whisk the Eggs

In a bowl, whisk eggs with milk, salt, and pepper until slightly frothy. A well-whisked mixture results in a tender, airy omelette.

4. Cook the Omelette

Heat butter or oil in a nonstick skillet over medium heat. Add spinach and sauté for a few seconds until just wilted.
Pour in the whisked eggs and let them spread evenly.
Cook gently, lifting the edges to allow uncooked egg to flow underneath.
Once the top is almost set, fold the omelette in half and remove from the heat.

5. Assemble the Plate

Place the omelette on a serving plate and spoon the tomato topping over it. Add a drizzle of hot sauce if you like a touch of heat.
Arrange the avocado slices neatly beside the omelette and place the toasted bread on the side.

Chef’s Notes

  • Add cheese inside the omelette for extra richness.
  • Swap spinach with kale or arugula for variation.
  • Lemon juice on the avocado prevents browning and adds freshness.
  • Serve with black coffee or green tea for a complete breakfast.
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