Savoury avocado omelette with feta

Savoury avocado omelette with feta: a quick omelette with egg, creamy avocado, feta, cherry tomatoes and rocket – warm, satisfying and easy for every day.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 380 kcal per serving
• Protein: 26 g
• Fat: 28 g
• Carbs: 5 g

Ingredients

• 3 organic eggs
• ½ avocado
• 40 g feta cheese
• 50 g cherry tomatoes
• 1 handful of rocket
• 1 tsp olive oil
• 1 pinch of sea salt

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Whisk the eggs in a bowl with sea salt and a little pepper. Slice the avocado, crumble the feta and halve the cherry tomatoes.
2. Heat the olive oil in a non-stick frying pan and pour in the eggs. Let them set over a medium heat until the underside is firm and the top is still slightly soft.
3. Top one half of the omelette with avocado, cherry tomatoes and feta. Cook briefly so everything warms through.
4. Carefully fold the empty half over the filling. Leave the omelette in the pan a little longer until it has the texture you like.
5. Take it off the heat and gently slide it onto a plate.
6. Scatter with rocket and serve hot straight away.

Good to know

Sometimes a small pan and a nice plate are all it takes to make it look like a proper meal. This omelette is simple, warm and satisfying.

Swaps

Feta → goat's cheese (similarly tangy, a little more calcium) | Rocket → baby spinach (milder flavour, provides folate) | Cherry tomatoes → pepper (more vitamin C, a little crunchier) | Olive oil → ghee (heat-stable and seed-oil-free)

Allergens

Contains egg and milk. Generally suitable for children if the texture and salt are adjusted. Fine during pregnancy as long as the feta is made from pasteurised milk.