Ingredients
For the Omelette
3 large eggs
3 tablespoons whole milk
Salt, to taste
For the Toast Assembly
½ ripe avocado
2 teaspoons fresh parsley, finely chopped
2 slices Roma tomato
pinch of salt
Freshly ground black pepper, to taste
1 tablespoon shaved Parmesan cheese
1 slice of your preferred bread (country sourdough is recommended), toasted with olive oil or butter
Directions
Step 1
In a mixing bowl, whisk together the eggs, a pinch of salt, and milk until the mixture is light and airy.
Step 2
Heat a nonstick skillet over medium heat. Add a small amount of butter or a drizzle of olive oil. Once the butter is melted or the oil is hot, pour in the egg mixture. Swirl the pan to distribute the eggs evenly across the surface.
Step 3
Cook the eggs for about 1 minute without stirring, allowing the bottom to set slightly. Then, reduce the heat to medium-low. As the edges begin to firm up, carefully start rolling the omelette from one edge towards the center. Continue rolling gently, then let the omelette cook for an additional 30-60 seconds before carefully flipping it to cook the other side.
Step 4
While the eggs are cooking, slice the Roma tomatoes and season with a pinch of salt.
Step 5
In a small bowl, mash the avocado and season with salt and black pepper to taste.
Step 6
Toast the bread to your liking, either with olive oil or butter as preferred.
Step 7
Spread the seasoned avocado over the toasted bread.
Step 8
Place the tomato slices on top of the avocado.
Step 9
Once the omelette is cooked, place it on top of the tomatoes.
Step 10
Garnish with shaved Parmesan cheese, a sprinkle of freshly ground black pepper, and a drizzle of olive oil.
Step 11
Top with fresh chopped parsley and serve immediately.
