I often look for breakfasts that are savory and keep me full with protein. Eggs, beans, and avocado make a good base for that without needing much else. These recipes use ingredients many of us have on hand and focus on simple steps. You can mix and match them based on what you like or have time for. Each one aims to give you a balanced plate for the start of the day.
Helpful Tips Before You Start
Keep these points in mind to build balanced plates that stay high in protein and full of flavor.
Rinse Canned Beans Well
Canned beans cut down on prep time. Rinse them under cold water to lower the sodium while keeping their texture.
Pick Avocados at the Right Stage
Choose avocados that yield slightly to pressure. Firmer ones will ripen on the counter in a day or two.
Cook Eggs to Order
Prepare the beans and any vegetables first. Add the eggs at the end so they stay soft and warm.
Boost Flavor Without Extra Ingredients
Season beans with cumin, smoked paprika, or chili flakes while they warm. These spices match the creaminess of avocado and the richness of eggs.
Store Leftovers Separately
Keep cooked beans and sliced avocado in different containers. This prevents the avocado from browning too quickly.
Mexican Breakfast Bowl with Scrambled Eggs, Black Beans, and Fresh Avocado
This bowl combines fluffy scrambled eggs with warm black beans and creamy avocado slices for a filling start to the day. It works well for busy mornings when you want something savory and satisfying without much fuss. The flavors lean toward earthy spices with bright freshness from lime and cilantro.
The texture balances soft eggs and beans against the smooth avocado. Each serving delivers solid protein from the eggs and beans to keep you full until lunch.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans, drained and rinsed
- 2 ripe avocados, peeled and sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Crack the eggs into a bowl and whisk them with the cumin, smoked paprika, salt, and black pepper until evenly mixed.
- Heat the olive oil in a large skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs form soft curds and reach your desired doneness.
- While the eggs cook, place the black beans in a small saucepan over medium heat and warm them through for 3 to 4 minutes, stirring occasionally.
- Divide the scrambled eggs among four bowls. Spoon the warm black beans over the eggs.
- Top each bowl with sliced avocado, a sprinkle of chopped cilantro, and a lime wedge for squeezing.
Extra Tips
Warm the beans with a pinch of the same spices used in the eggs to tie the flavors together. Slice the avocados right before serving to keep them from browning. Leftovers store best with the avocado added fresh at the time of reheating. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Small Saucepan, Mixing Bowl
Mediterranean Baked Eggs with Cannellini Beans, Tomatoes, and Avocado
This dish combines creamy beans and juicy tomatoes with baked eggs for a filling breakfast. It works well on busy mornings when you want something warm and satisfying without much hands-on time. The flavors lean bright and herbal, with soft beans and runny yolks that pair nicely with cool avocado slices.
It also makes a good option for weekend brunch since it scales easily and feels a bit special without extra effort.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 ripe avocado, sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for 4 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute more. Add the cannellini beans, diced tomatoes, oregano, smoked paprika, salt, and black pepper. Simmer the mixture for 8 minutes, stirring now and then, until it thickens slightly.
- Use the back of a spoon to make four wells in the bean mixture. Crack one egg into each well. Transfer the skillet to a 375°F oven and bake for 10 to 12 minutes, or until the egg whites set but the yolks stay slightly soft.
- Remove the skillet from the oven. Top with the sliced avocado and chopped parsley before serving.
Extra Tips
Let the dish rest for two minutes after baking so the eggs finish setting without overcooking. If you prefer firmer yolks, add two extra minutes in the oven. Leftovers keep in the fridge for two days and reheat gently in a covered skillet with a splash of water to loosen the beans. Skip the avocado until just before serving to keep it from browning. Course: Breakfast Cuisine: Mediterranean Equipment: Oven-Safe Skillet, Cutting Board, Knife
Spicy Indian Chickpea Scramble with Poached Eggs and Avocado Raita
This recipe combines spiced chickpeas with soft scrambled texture and pairs them with runny poached eggs for extra protein. The avocado raita brings a cool, creamy element that balances the heat from the spices. It makes a satisfying breakfast that keeps you full through the morning.
The dish works well for weekday meals or relaxed weekend cooking. Warm cumin and chili give the scramble depth, while the raita adds freshness and creaminess.
Serves 4 people.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 8 large eggs
- 2 ripe avocados
- 1 cup plain yogurt
- 1 onion, diced
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons chopped cilantro
- 1 tablespoon white vinegar
Instructions
- Heat the oil in a large skillet over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
- Add the diced onion and cook until softened. Stir in the garlic, turmeric, chili powder, and garam masala.
- Add the chickpeas and tomatoes. Cook for 5 minutes, mashing some chickpeas lightly with the back of a spoon to create a scramble texture. Season with salt and remove from heat.
- Bring a medium pot of water to a gentle simmer. Add the vinegar. Crack each egg into a small bowl and slide it into the water one at a time. Poach for 3 to 4 minutes until the whites are set.
- While the eggs cook, mash the avocados in a bowl with the yogurt and a pinch of salt to make the raita.
- Divide the chickpea scramble among four plates. Top each with two poached eggs and a spoonful of avocado raita. Sprinkle with chopped cilantro before serving.
Extra Tips
Mash the chickpeas just enough to hold together without turning them to paste. If the raita seems thick, stir in a spoon of water to loosen it. Leftovers reheat well in a skillet with a splash of water to loosen the scramble. Course: Breakfast Cuisine: Indian Equipment: Large skillet, Medium pot, Mixing bowl
Southwest Sweet Potato Hash with Fried Eggs, Pinto Beans, and Sliced Avocado
This hash turns simple ingredients into a filling breakfast with smoky Southwest spices and a mix of textures. Crispy sweet potato edges pair with creamy avocado and soft pinto beans for a savory plate that keeps you full.
It works well on busy weekdays or relaxed weekends when you want something hearty without much fuss. The fried eggs add richness while the beans bring extra protein to round out the meal.
Serves 4 people.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (15 oz) pinto beans, drained and rinsed
- 4 large eggs
- 1 avocado, sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 3 minutes until they start to soften.
- Add the sweet potato cubes, cumin, chili powder, and salt. Stir to coat everything in the spices. Cook for 10 to 12 minutes, stirring only a few times so the potatoes develop crispy edges.
- Stir in the pinto beans and cook for another 3 minutes until heated through. Remove the hash from the skillet and divide it among four plates.
- Add the remaining tablespoon of olive oil to the skillet. Crack in the eggs and fry until the whites are set but the yolks are still runny, about 3 minutes.
- Top each portion of hash with a fried egg, sliced avocado, and a sprinkle of cilantro.
Extra Tips
Let the sweet potatoes sit undisturbed in the skillet for a few minutes at a time to build better texture. If the hash starts to stick, add a splash of water instead of more oil. Leftovers reheat well in a skillet over low heat with a lid to keep the eggs from drying out. Course: Breakfast Cuisine: Mexican Equipment: Large skillet, Spatula, Knife
Breakfast Tacos with Scrambled Eggs, Refried Beans, and Creamy Avocado
This breakfast taco recipe combines soft scrambled eggs with warm refried beans and slices of avocado inside corn tortillas. It works well for weekday mornings when you need something filling or for slower weekends when you want a savory start.
The dish offers a mix of creamy avocado, soft beans, and fluffy eggs with a mild savory flavor. Corn tortillas keep the texture balanced without overpowering the fillings.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) refried beans
- 8 small corn tortillas
- 2 avocados
- 1/4 cup chopped fresh cilantro
Instructions
- Crack the eggs into a mixing bowl and whisk them with the salt and black pepper until evenly combined.
- Heat the olive oil in a large skillet over medium heat. Pour in the eggs and cook, stirring gently, until they form soft curds and are just set.
- Warm the refried beans in a small saucepan over low heat, stirring occasionally until heated through.
- Warm the corn tortillas one at a time in a dry skillet or directly over a low flame until soft and pliable.
- Spread a layer of warm refried beans onto each tortilla. Add a portion of scrambled eggs, then top with sliced avocado and a sprinkle of chopped cilantro.
Extra Tips
Warm the tortillas just before assembling so they stay flexible and do not crack when folded. Slice the avocados right before serving to keep their color bright. Leftovers can be stored separately in the refrigerator and reheated gently in a skillet to restore texture without making the eggs rubbery. Course: Breakfast Cuisine: Mexican Equipment: Large Skillet, Mixing Bowl, Small Saucepan
Shakshuka-Style Eggs Poached in Spiced White Beans with Avocado Garnish
This dish turns a simple can of white beans into a hearty breakfast that feels special without much effort. The spiced bean base holds the eggs gently as they cook, creating a mix of creamy yolks and firm whites. It works well on weekends when you want something savory and filling, or on busy mornings when you can prep the base ahead.
The flavors lean warm and earthy from cumin and paprika, with a bright finish from fresh avocado on top. Beans and eggs give it solid protein to keep you satisfied longer.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1/2 teaspoon salt
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 8 large eggs
- 1 ripe avocado, sliced
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic, cumin, smoked paprika, chili flakes, and salt. Cook for 1 minute until the spices smell fragrant.
- Add the drained white beans and the diced tomatoes with their juice. Simmer the mixture for 8 to 10 minutes, stirring occasionally, until it thickens slightly.
- Use a spoon to make 8 small wells in the bean mixture. Crack one egg into each well. Cover the skillet and cook until the egg whites set but the yolks stay soft, about 6 to 8 minutes.
- Remove the skillet from the heat. Top with sliced avocado and chopped parsley before serving.
Extra Tips
Let the bean base cool for a minute before adding the avocado so it stays firm. If you want a milder version, reduce the chili flakes by half. Leftovers keep in the fridge for two days and reheat well in a covered skillet with a splash of water to loosen the beans. Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet, Wooden Spoon
Protein Breakfast Salad with Hard-Boiled Eggs, Black Beans, and Avocado
This breakfast salad brings together hard-boiled eggs and black beans for steady protein with creamy avocado slices on a bed of greens. It works well on busy mornings when you want something fresh that still feels substantial and keeps hunger at bay until lunch.
The mix offers bright lime flavor, a bit of crunch from the greens and tomatoes, and soft textures from the eggs and avocado. It comes together quickly once the eggs are ready and makes a practical option for meal prep.
Serves 4 people.
Ingredients
- 8 large eggs, hard-boiled, peeled, and quartered
- 1 (15-ounce) can black beans, rinsed and drained
- 2 ripe avocados, diced
- 6 cups baby spinach
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- Juice of 2 limes
- Salt and black pepper to taste
Instructions
- Place the baby spinach in a large bowl. Add the rinsed black beans, halved cherry tomatoes, and chopped cilantro. Toss gently to combine.
- Arrange the quartered hard-boiled eggs and diced avocado over the top of the salad mixture.
- Drizzle the olive oil and lime juice evenly across the salad. Season with salt and black pepper.
- Toss everything lightly just before serving so the avocado and eggs stay intact.
Extra Tips
Hard-boil the eggs up to two days ahead and store them in the fridge so assembly stays fast. If the salad sits before eating, add the avocado and dressing right before serving to keep the greens from wilting. For a little extra crunch, swap half the spinach for chopped romaine. Course: Breakfast Cuisine: American Equipment: Large Bowl, Knife, Cutting Board
Open-Faced Breakfast Sandwich with Mashed Avocado, Scrambled Eggs, and Beans
This open-faced sandwich layers creamy avocado on toasted bread with scrambled eggs and beans for a filling breakfast. It comes together fast on weekdays and feels hearty enough for slower mornings too. The soft eggs and beans contrast with the crisp toast while the avocado adds smoothness.
Serves 4 people.
Ingredients
- 4 slices whole grain bread
- 2 ripe avocados
- 8 large eggs
- 1 (15 oz) can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, cut into wedges
- 2 tablespoons chopped fresh cilantro
Instructions
- Toast the whole grain bread slices until golden and crisp. Set them aside on plates.
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until mostly smooth, leaving a few small chunks.
- Crack the eggs into a separate bowl and whisk with the salt and black pepper.
- Heat the olive oil in a large skillet over medium heat. Add the black beans and cook for 2 minutes, stirring once.
- Pour the whisked eggs into the skillet with the beans. Stir gently and cook until the eggs are set but still soft.
- Spread the mashed avocado evenly over each slice of toasted bread. Top with the scrambled egg and bean mixture.
- Finish each sandwich with a squeeze of lime and a sprinkle of chopped cilantro.
Extra Tips
Mash the avocado right before assembling so it stays bright green. If you want more spice, add a pinch of chili flakes to the eggs while they cook. Leftovers store best with the components kept separate in the fridge and reassembled after reheating the eggs and beans in a skillet. Course: Breakfast Cuisine: American Equipment: Large skillet, Mixing bowl, Fork, Toaster
Asian Sesame Egg Stir-Fry with Edamame, Avocado, and Brown Rice
This stir-fry brings together fluffy scrambled eggs, protein-packed edamame, and nutty brown rice in one pan for a filling breakfast. The sesame flavor gives it a savory edge while slices of avocado add creaminess that balances the warm ingredients. It works well on busy mornings when you want something quick yet satisfying.
The dish has a mix of soft rice, tender eggs, and crisp-tender edamame with a light sesame coating. Avocado on top keeps each bite fresh and makes the plate feel complete.
Serves 4 people.
Ingredients
- 2 cups cooked brown rice
- 8 large eggs
- 2 cups shelled edamame
- 2 avocados, sliced
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
Instructions
- Heat the sesame oil in a large skillet over medium heat. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
- Add the shelled edamame to the skillet and stir for 2 minutes until the beans start to warm through.
- Pour in the cooked brown rice and soy sauce. Stir everything together and cook for 3 minutes until the rice is heated evenly.
- Push the rice mixture to one side of the skillet. Crack the eggs into the empty space and scramble them until just set, then mix them into the rice and edamame.
- Remove the skillet from the heat. Divide the stir-fry among four bowls and top each with sliced avocado, sesame seeds, and green onions.
Extra Tips
Cook the rice ahead and store it in the fridge so the stir-fry comes together faster on weekday mornings. Use frozen shelled edamame straight from the bag since it thaws quickly in the hot pan. If the mixture seems dry after adding the rice, splash in a teaspoon of water instead of more soy sauce to keep the sesame flavor balanced. Leftovers reheat well in a skillet with a splash of water to loosen the eggs. Course: Breakfast Cuisine: Asian Equipment: Large Skillet, Mixing Bowl
Italian Avocado and White Bean Bruschetta Topped with Poached Eggs
This breakfast turns simple toast into a filling meal with mashed white beans and avocado as the base. The poached eggs on top add plenty of protein while the cherry tomatoes and basil keep the flavors bright and fresh.
It works well for busy mornings when you need something quick yet satisfying. The combination gives a mix of creamy and crisp textures with a light Italian touch from the garlic and olive oil.
Serves 4 people.
Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 ripe avocados, peeled and pitted
- 8 large eggs
- 8 slices whole grain bread
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- Toast the bread slices until they reach your preferred level of crispness.
- Place the cannellini beans in a mixing bowl and mash them with a fork or potato masher until mostly smooth.
- Add the avocados, minced garlic, lemon juice, olive oil, salt, and black pepper to the bowl. Mash everything together until the mixture is creamy but still has some texture.
- Bring a large pot of water to a gentle simmer. Crack each egg into the water one at a time and poach for 3 to 4 minutes until the whites are set but the yolks remain soft.
- Spread the avocado and white bean mixture evenly over the toasted bread slices.
- Top each slice with halved cherry tomatoes and chopped basil.
- Use a slotted spoon to lift the poached eggs from the water and place two on each bruschetta.
Extra Tips
Mash the beans and avocado right before serving so the mixture stays fresh and does not brown. If you want to prepare ahead, keep the mash covered in the fridge and stir in a little extra lemon juice before spreading it on the toast. Skip the red pepper flakes if you prefer milder flavors. Course: Breakfast Cuisine: Italian Equipment: Mixing Bowl, Large Pot, Toaster
Thai Coconut Curry Breakfast Bowl with Eggs, Black Beans, and Avocado
This bowl brings together creamy coconut curry with hearty black beans and soft eggs for a filling breakfast that feels both comforting and fresh. The avocado adds a cool, buttery finish that balances the warm spices. It works well for weekend mornings when you want something a little different or for meal prep when you need a protein-packed option to reheat.
The flavors lean savory with mild heat from the curry paste and a bright note from lime. The texture stays varied thanks to the soft beans, silky sauce, and crisp avocado slices.
Serves 4 people.
Ingredients
- 1 tablespoon coconut oil
- 1 red bell pepper, sliced
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 can (15 oz) black beans, rinsed and drained
- 4 large eggs
- 2 avocados, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the sliced red bell pepper and cook for 3 minutes until it begins to soften.
- Stir in the Thai red curry paste and cook for 1 minute until fragrant. Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the black beans and season with salt and pepper. Simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- In a separate skillet, fry or poach the eggs to your preferred doneness.
- Divide the curry and bean mixture among four bowls. Top each bowl with one egg, sliced avocado, chopped cilantro, and a lime wedge.
Extra Tips
Fry the eggs just before serving so the yolks stay runny and mix into the sauce. If you make the curry base ahead, store it in the fridge for up to three days and reheat gently before adding fresh eggs and avocado. Use full-fat coconut milk to keep the sauce rich and prevent it from separating during simmering. Course: Breakfast Cuisine: Thai Equipment: Large Skillet, Medium Skillet, Knife
One-Skillet Eggs Baked in Spicy Kidney Beans with Avocado Slices
This one-skillet meal brings together creamy avocado, hearty beans, and soft eggs for a filling breakfast. It works well on weekends or when you need a quick protein boost that still feels like comfort food. The beans carry a gentle heat while the avocado adds a cool, smooth finish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 4 large eggs
- 1 avocado, sliced
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 1 minute more.
- Add the kidney beans, diced tomatoes, chili powder, cumin, cayenne pepper, and salt. Stir well and let the mixture simmer for 5 minutes so the flavors blend.
- Use the back of a spoon to make four wells in the bean mixture. Crack one egg into each well. Transfer the skillet to a 375°F oven and bake for 8 to 10 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Remove the skillet from the oven. Top with avocado slices and chopped cilantro before serving.
Extra Tips
Let the skillet rest for 2 minutes after baking so the beans thicken slightly. If you prefer firmer eggs, add 2 extra minutes in the oven. Leftovers reheat well in a covered skillet over low heat with a splash of water to loosen the beans. Course: Breakfast Cuisine: Mexican Equipment: Large Oven-Safe Skillet
Greek-Style Omelette with Eggs, Chickpeas, Feta, and Avocado
This omelette brings together fluffy eggs and tender chickpeas for a hearty start to the day. Tangy feta adds a salty bite while creamy avocado slices on top keep each bite balanced and fresh. It works well for a weekend breakfast or a quick weekday meal that still feels satisfying.
The Mediterranean flavors come through with simple herbs and bright vegetables. The texture stays light from the eggs but gains substance from the chickpeas and cheese.
Serves 4 people.
Ingredients
- 8 large eggs
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 oz feta cheese, crumbled
- 2 ripe avocados, sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, diced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Crack the eggs into a mixing bowl, add a pinch of salt and pepper, and whisk until smooth.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and cook for 2 minutes until it softens.
- Stir in the chickpeas, cherry tomatoes, and oregano. Cook for 3 minutes, stirring occasionally, until the tomatoes begin to soften.
- Pour the whisked eggs over the chickpea mixture in the skillet. Tilt the pan to spread the eggs evenly and let them set for 1 minute.
- Sprinkle the crumbled feta over the top. Use a spatula to gently fold the omelette in half and cook for another 2 minutes until the eggs are fully set.
- Remove from heat, divide the omelette into 4 portions, and top each with avocado slices. Drizzle with the remaining olive oil and season with a little more black pepper if desired.
Extra Tips
Cook the omelette in batches if your skillet is small to avoid overcrowding, which can make the eggs steam instead of set. The avocado is best added right before serving so it stays creamy and does not brown. Leftovers reheat well in a covered skillet over low heat for a few minutes, though the avocado should be sliced fresh each time. Course: Breakfast Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, Whisk, Spatula
