Perfect Omelette Recipe With Avocado & Veggies

In a medium bowl, whisk together the eggs, cream, salt and pepper. Set aside to rest while you cook the fillings (see notes above on why letting the mixture sit for 15 minutes improves the result!).

Heat avocado oil in an 8-inch or 10-inch skillet over medium heat. Add the vegetables. Saute for 5-7 minutes (time may vary depending on the size of your chopped veggies), until they are soft and lightly browned, and any moisture has evaporated. Transfer the veggies to a plate and cover to keep warm. Wipe any veggie remnants from the pan.

Add another 1/2 tablespoon (7.4 ml) of oil to the skillet, tilting to coat. Increase heat to medium-high. Whisk the eggs again to make them foamy, then pour half of the egg mixture (about 1/2 cup) into the skillet.

As the edges start to set, use a spatula to gently push them toward the center of the pan, so that the uncooked egg can hit the surface of the pan. Repeat this process of pushing the cooked edges in, tilting the skillet as necessary to spread the uncooked eggs underneath, until the omelette is just barely set, about 45-60 seconds.

Turn off the heat. Place the cooked veggies over half of the omelette and sprinkle shredded cheese over them. Fold the other half on top and press gently. Cover with a lid, with heat off, for about a minute, until omelette is completely cooked through and cheese is melty.

Slide a turner or spatula underneath the omelette to release, if necessary. Tilt the pan to side the omelette onto a plate. Fan 1/4 avocado over the top.

Repeat with the remaining oil, eggs, veggies, cheese and avocado, for the 2nd omelette.