Ingredients
Method
- Set a 10-inch (25cm) nonstick skillet over medium-high heat and add 1 tbsp (14g) of butter or oil to coat the surface.
- In a medium mixing bowl, crack the 3 large eggs (150g) and whisk vigorously until the yolks and whites are fully combined and slightly frothy.
- Pour the beaten eggs into the hot skillet and allow them to sit undisturbed for about 1 minute until the edges begin to set.
- Reduce the heat to medium-low and continue to cook for 4 minutes more, or until the top of the eggs is opaque and no longer liquid.
- Carefully slide the omelet onto a warm plate or fold it in half within the pan.
- Top the eggs with the 0.5 (100g) sliced avocado and the 0.5 cup (42g) sliced almonds.
- Serve immediately, sprinkled with 0.25 tsp (1.5g) sea salt and 0.1 tsp (0.2g) freshly ground black pepper for a perfect Avocado and Almond Omelet.
- Whisk for Volume: Whisk your eggs until they are pale and frothy. This incorporates air, resulting in a lighter, fluffier omelet that feels much more indulgent.
Toast the Crunch: For the best flavor, toss your sliced almonds in the dry skillet for 1-2 minutes before cooking the eggs. This releases the natural oils and makes your Avocado and Almond Omelet smell like a professional kitchen.
Low and Slow is Key: To avoid a rubbery texture, keep the heat on medium-low once the eggs are in. A slow cook ensures the bottom doesn't brown too much while the top sets perfectly.
The Perfect Slices: Use an avocado that yields slightly to gentle pressure. Slice it just before serving to prevent browning and maintain that vibrant green color that looks great for food photography.