Recipe courtesy of Jesse Ziff Cool

Tomato, Avocado and Basil Omelet Over Grilled Bread

Save Recipe
  • Level: Easy
Share This Recipe

Ingredients

Directions

  1. Preheat the broiler or oven to 400 degrees. In a small bowl, combine 1 tablespoon of the olive oil with garlic, and let sit for 10 minutes. Brush 1 side of the bread with the seasoned oil, and put it under the broiler until lightly browned, 2 or 3 minutes. Set the bread aside and leave the broiler on. Whisk the eggs with the parsley and salt and pepper to taste. Heat an 8 to 10-inch skillet over medium heat, and add 1 tablespoon of oil, swirling the pant to coat the bottom. Pour in half the egg mixture. Use a spatula to push the cooked egg toward center, tilting the pan in a circular motion so that the uncooked egg flows to the outside. When the eggs are no longer runny, remove the omelet from the heat and arrange half the tomato, avocado, and basil on top. Put under the broiler until the eggs are cooked and the vegetables are warm, about 2 minutes. Using a spatula fold the omelet in half, sprinkle it with cheese if you wish and then fold it in quarters. Cover it to keep, and cook the second omelet in the same way. Arrange the grilled bread on 2 plates and put the omelets on top. Garnish with basil or parsley if you choose. Serve immediately.
Angel Hair Pasta with Fresh Tomato Sauce
PREMIUM
10m Easy 99%
CLASS
Charred Eggplant and Tomato Caprese Salad
PREMIUM
16m Easy 97%
CLASS
Roasted Cherry Tomato Bisque
PREMIUM
26m Easy 99%
CLASS
Spicy Grilled Tuna with Heirloom Tomato Salsa
PREMIUM
11m Intermediate 95%
CLASS