• 4 eggs, minimum
  • 1 tomato, diced
  • 1/2 to 1 whole avocado
  • 1/4 white or Spanish onion, diced
  • 1 bunch green onions, cut into small pieces
  • 1/4 Cheddar cheese, grated
  • salt and pepper


Mix eggs well in bowl. Season with salt and pepper. Add just a little milk to eggs. In pan, add enough butter so the frittata does not stick. Add onions and saute until soft. Add diced tomatoes; when they begin to soften, add eggs. Keep heat at medium temperature so it?s hot enough for eggs to set.
When top portion of frittata is beginning to cook well, add avocado and Cheddar cheese. Be careful eggs should be almost fully cooked before adding avocado. The avocado should be warm, not cooked. When cheese melts, the frittata is cooked.
Serve open face so there is no need to worry about it breaking while rolling into perfect omelet shape.
Note: A great vegetable to use is potatoes cut sliver thin. Add before pouring in eggs and make sure they are cooked when ready to add eggs.
This omelet recipe is hearty, filling and delicious and quite easy to make. You can fill it with whatever ingredients you fancy. Here is a great combination: Tomato, onion, avocado, green onions and cheddar.

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