Avocado & Feta Omelet

Serves 1 portion

Ingredients

• 2 eggs
• 1/4 cup / 60 ml milk
• 1/2 avocado
• 1/2 cup / 75 g Feta cheese
• 1 Tbsp / 15 g butter
• 2 Tbsp / 10 g grated Parmesan cheese
• 1/2 tomato
• dried oregano
• salt
• pepper

Instructions

1. Start by prepping your ingredients: peel and pit your avocado, then cut the halves into slices. Wash your tomato and cut it into slices as well. Sprinkle some salt and oregano on the tomato slices and let them sit on a paper towel or in a strainer, to remove the excess water. Cut the feta cheese into small cubes and shred your Parmesan cheese.
2. Crack the eggs in a bowl, add the milk and salt, and whisk well.
   
3. In a nonstick frying pan, melt the butter over low heat. Make sure the pan is fully coated in butter, then add the eggs. Cover with a lid and let cook over low heat. When the egg has settled and is no longer liquid on the top, flip the omelet. Let it sit for another 3-4 minutes, then remove the pan from the heat. (eggs continue to cook even after we remove them from the heat, so make sure not to overcook them!)
   
4. Place the omelet flat on a serving plate, cover one half with avocado and tomato slices, and feta cheese. Fold the omelet so that you cover the filling, then add some freshly ground black pepper. Enjoy!