Open-Faced Omelet with Cherry tomatoes, Feta and Avocado

Good morning! My usual breakfast consist of 2 scrambled eggs, 2 strips of bacon and some sauteed greens, but sometimes I feel like switching it up a little bit. Today was one of those days and this is what I fixed! Still simple and quick, but adding some new flavors can bring some fun to your table 🙂

Open-Faced Omelet with Cherry tomatoes, Feta and Avocado

1 Omelet: Carbs: 8.6 gr/ Protein: 15.2 gr/ Fat: 26 gr / Cal: 320

Ingredients (Serves 1) 

  • Eggs, 2
  • Cherry tomatoes, about 6 (cut in half)
  • Feta Cheese, 1 tsp
  • Avocado, 1/2
  • Coconut oil, 1 tsp
  • Salt and pepper



On a small non-stick pan heat the oil over medium heat. Beat the eggs with a pinch of salt and add them to the pan.

Reduce heat and let cook. When the omelet is almost cooked but still eggy on top, add to tomatoes. Cover and cook for a couple more minutes until the egg is fully cooked.

Transfer to a plate and top with the cheese and avocados. If desired add extra salt and pepper to taste.


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