Open faced tomato, avocado and cheese omelet

Very quick and easy, beautiful, and delicious as well. 

Follow this link to the recipe:

Open faced tomato, avocado and cheese omelet

•  4 eggs, beaten well with 2T water
• 1 avocado, sliced
• 1 tomato, cut in 8 wedges
• 1/2 cup shredded cheddar

Night before:

  No work needed

Next morning:

  Beat eggs, pour into 12 inch non-stick skillet, with lid

  Cook over medium heat, stirring until very soft set

  Let cook for 2 minutes, then turn over so that the rawer side is down

  Put tomatoes and avocado on the eggs, sprinkle with cheese and put on the lid.

  Let cook at very low heat until warmed through.

  Cut into 4 wedges and serve.

  

NOTES: 

•  Serving with a dollop of sour cream is a great thing
• Have tomatoes, avocado and cheese at room temperature for quicker warming
•  Don't worry if it breaks as you turn it, it will hold togther if you push it into a single layer