This balanced breakfast plate combines a soft, herb-infused omelette with juicy cherry tomatoes and fresh spinach, paired with creamy avocado slices and crisp whole-grain toast. It’s nutritious, visually appealing, and perfect for a relaxed morning or a high-protein brunch. Simple ingredients, clean flavors, and professional presentation make this dish feel restaurant-worthy while remaining easy to prepare at home.
Serves
1 person (easily scalable)
Prep Time
10 minutes
Cook Time
8–10 minutes
Ingredients
For the Omelette
- 2 large eggs
- 1 tbsp milk or cream
- Salt, to taste
- Freshly ground black pepper
- 1 tsp olive oil or butter
- ½ cup cherry tomatoes, halved
- ½ cup fresh spinach, roughly chopped
- 1 tbsp fresh herbs (parsley or basil), finely chopped
- Hot sauce or chili sauce (optional, for garnish)
For the Sides
- ½ ripe avocado, thinly sliced
- 2 slices whole-grain or seeded bread, toasted
Method
- Prepare the Egg Mixture
In a bowl, whisk the eggs with milk, salt, and black pepper until smooth and slightly frothy. - Cook the Vegetables
Heat olive oil or butter in a non-stick pan over medium heat.
Add cherry tomatoes and sauté for 1 minute until slightly softened.
Add spinach and cook just until wilted. - Cook the Omelette
Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables.
Gently stir once, then allow the eggs to set slowly.
Sprinkle fresh herbs over the surface. - Finish & Fold
When the omelette is just set but still moist, fold gently in half.
Remove from heat to avoid overcooking. - Assemble the Plate
Place the omelette on a warm plate.
Arrange avocado slices neatly alongside.
Add toasted bread slices on the side. - Garnish
Drizzle lightly with hot sauce if desired and add extra herbs for a polished look.
Chef’s Tips
- Keep heat low for a soft, tender omelette.
- Use ripe but firm avocado for clean slices.
- For extra protein, add feta or cottage cheese inside the omelette.
- A squeeze of lemon over avocado enhances freshness.
