Salsa Omelet on Avocado Toast

A fast but filling breakfast, lunch, or dinner, this omelet features the simplest of cooking methods to produce a light and healthy meal in only minutes. Should you want more than one omelet, first preheat the oven to 150F and let the first and/or second omelet rest on a plate in the warm oven while you make the second and/or third one.

makes 1 omelet plus toast

Ingredients

1 or 2 pieces of whole grain bread-as desired, toasted
Flesh of ½ medium, ripe avocado (Do wash the avocado before cutting.)
Kosher salt and fresh ground black pepper
2 teaspoons salted butter
2 large eggs
1 tablespoon prepared salsa
1 small, fresh and ripe tomato, diced
A few basil leaves for garnish

Instructions

Add toast to a serving plate and gently mash the avocado onto it using a table fork. Sprinkle lightly with salt and pepper. Set aside.
Add the butter to an 8” or 9” nonstick skillet and heat it over medium-high flame until bubbly. Spread it over the surface of the pan with a rubber spatula.
Meanwhile, whisk together the eggs and salsa with a grind or two of black pepper.
When the pan is hot, pour the egg mixture into it, tipping the pan to spread it evenly, if needed. Cook for 20 seconds. Using the rubber spatula, draw or pull the edges of the omelet into the center to allow uncooked egg to reach the outside of the skillet.
Cover the skillet and turn off heat, leaving the skillet on the burner and the omelet to finish cooking for about 2 minutes or until done until your liking. If the eggs are still not as done as you prefer, turn the heat on low, cover, and continue cooking another minute or so. (My preference here is for a very tender omelet or one that is just barely done.)
With the rubber spatula, fold the edges of the omelet to the center into thirds (like a taco) or in half. Tip the pan and slide or push the omelet out, turning it over onto the toast.
Top with diced tomato and a few basil leaves. Serve hot or warm.

Salsa Omelet on Avocado Toast

Ingredients

Instructions

Notes