Sunny Priyan
2 eggs, ½ ripe avocado (sliced or mashed) ,salt & pepper to taste, 1 tbsp milk (optional, for fluffiness), oil for cooking, cheese, chili flakes, and onions (optional).
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Whisk the eggs in a bowl, then add a pinch of salt, pepper, and milk (if using). Mix well.
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Add butter or oil to a non-stick skillet over medium heat. Let it melt and coat the pan evenly.
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Pour in the egg mixture and swirl to spread. Cook until the base is set.
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Place avocado slices (or mash) on one half of the omelette. Add any extras like cheese, herbs, or tomatoes of your choice.
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Fold the omelette in half over the filling. Cook for another 30 seconds, then slide onto a plate and serve warm.
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