Recipe
Avocado Omelette
Folded egg omelette with avocado cubes added at the end. A simple and quick recipe inspired by Cuban Cookery, 1931.
- Preparation8 min
- Cooking7 min
- Total time15 min
- Servings1 omelette for 2 servings
- DifficultyEasy
This omelette combines set yet tender eggs with avocado cubes that warm up only at the very end. The milk softens the mixture and a small amount of butter helps cook it without sticking.
The current version specifies quantities and suggests folding it in the pan, keeping the avocado in chunks.
Ingredients
Check off the ingredients you have.
Method
- Beat the eggs with the milk, a pinch of salt and pepper, until the white and yolk are mixed.
Image generated with AI.CiberCuba - Cut the avocado flesh into cubes of approximately 1 cm just before cooking the omelette.
Image generated with AI.CiberCuba - Melt the butter in a non-stick pan about 24 cm in diameter over medium-low heat. Pour in the eggs and cook gently. Push the set edges toward the center with a spatula and tilt the pan so the liquid egg fills the gaps.
Image generated with AI.CiberCuba - When the omelette is almost set but still flexible, spread the avocado over one half. Fold the other half over it using the spatula.
Image generated with AI.CiberCuba - Finish cooking over low heat until no liquid egg remains in the center. If necessary, cover the pan briefly to allow the inside to set without burning the bottom. Total cooking time usually takes about 5–7 minutes. Serve immediately, divided into two servings.
Image generated with AI.CiberCuba
