Rustic Veggie Omelet with Garlic
Serves: 2 omelets
  • 4 eggs (ideally room temperature)
  • 2-3 tablespoons purified water
  • ½ cup tomato, diced
  • ½ cup onion, diced
  • 1 cup avocado, diced
  • 4 tablespoons olive oil
  • 1 batch Garlicky Greens
  • salt and pepper, to taste
  1. prepare a batch of Garlicky Greens, set aside
  2. sauté onions in 2 tablespoons olive oil until caramelized, over medium high heat, set aside
  3. whisk eggs with water until blended
  4. heat the same pan over medium high heat then add a bit more oil
  5. once oil is hot, about 30 seconds, add half the onions, half the tomatoes and half the whisked eggs so that it fills the entire pan
  6. gently tilt pan in all directions, holding the cooked egg with a spatula, allowing the uncooked egg to travel to the outside edges of the pan and cook
  7. after about 1 minute, bottom of omelet should be lightly browned
  8. add half of the spinach to the top
  9. gently fold omelet in two and transfer to plate
  10. add diced avocado plus any other garnish you'd like, including salt and pepper
  11. repeat for the second omelet
  12. serve hot!
Recipe by Anya's Eats at