Try this 15-minute egg and avocado omelette for a quick and easy low carb dinner.
Ingredients
3 eggs, lightly beaten
60ml (ΒΌ cup) low fat milk
1/3 cup grated cheddar cheese
3 teaspoons olive oil
1/2 small avocado, diced
1 small tomato, thinly sliced
2 teaspoons lemon juice
1 tablespoon chopped fresh chives
Basil, to serve
Method
Preheat grill to high. Whisk eggs and milk in a medium bowl. Season with salt and pepper
Heat 2 tsp oil in a non-stick 20cm frying pan. Pour in egg mixture and cook over medium heat for 3-4 minutes until almost set. Sprinkle omelette with cheese and place under hot grill for a few minutes until puffed and golden
Toss avocado and tomato with lemon juice and remaining teaspoon of oil. Sprinkle avocado mixture and half the herbs over one-half of omelette. Fold omelette in half and slide onto a warm plate to serve. Scatter with remaining herbs
