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🍳 Omelet with Avocado and Olives

393 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp black, pitted olives
• 1 ripe avocado
• 3 tomatoes
• 1 clove garlic
• 2 tbsp olive oil
• 125 ml heavy cream
• salt
• pepper (from a mill)
• 8 eggs
• 3 tbsp milk
• nutmeg (freshly grated)

Instructions

1. 1. Drain the olives well in a sieve.
2. 2. Slice the olives.
3. 3. Halve the avocado and remove the pit.
4. 4. Scoop the avocado flesh out of the skin.
5. 5. Dice the avocado flesh into small cubes.
6. 6. Toss the avocado cubes with the lemon juice.
7. 7. Pour boiling water over the tomatoes briefly (this is called blanching).
8. 8. Shock the tomatoes immediately with cold water.
9. 9. Peel the skin off the tomatoes.
10. 10. Quarter the tomatoes.
11. 11. Remove the seeds from the tomatoes.
12. 12. Dice the tomatoes into small cubes as well.
13. 13. Peel the garlic.
14. 14. Finely chop the garlic.
15. 15. Heat 1 tablespoon of oil in a hot pan.
16. 16. Sauté the garlic in the oil until translucent.
17. 17. Add the olives to the pan.
18. 18. Pour the cream into the pan.
19. 19. Bring the mixture to a boil.
20. 20. Add the tomato cubes to the pan.
21. 21. Add the avocado cubes to the pan.
22. 22. Season the mixture with salt and pepper.
23. 23. Do not let the vegetable cream mixture simmer further.
24. 24. Whisk the eggs with the milk.
25. 25. Season the egg mixture with salt, pepper, and a pinch of nutmeg.
26. 26. Heat the remaining oil in a large, non-stick pan.
27. 27. Pour the egg mixture into the hot pan.
28. 28. Gently swirl and tilt the pan to spread the egg mixture evenly.
29. 29. Let the egg set until the surface is only slightly moist.
30. 30. Place some of the vegetable cream mixture on one half of the omelet.
31. 31. Fold the omelet in half.
32. 32. Cut the finished omelet into 4 pieces.
33. 33. Serve the omelet topped with the remaining vegetables.

Nutrition per serving

• kcal: 393
• Protein: 16 g · Fett/Fat: 34 g · Carbs: 7 g