breakfast omelet: tomatoes, avocado, and spinach

 

(This makes one omelet. It can serve two people, or one very hungry person).

breakfast omelet: tomatoes, avocado, and spinach

1/4 avocado, sliced
1/4 cup tomatoes (from a can of diced tomatoes, save the rest in a tupperware)
1/2 handful of spinach
3 eggs

Heat a small skillet on medium heat, with a small amount of olive oil. Beat the eggs and add salt and pepper to taste. When the eggs are half cooked (see photograph below), add spinach, tomatoes, and avocado.



Cook until eggs are 3/4 done, and then fold in half. Finish cooking the omelet. Ta-da!



Note: Don't pay attention to the quantity of ingredients in the first photograph -- that was before I realized how much would actually fit into an omelet.