Toa Omelette Recipe

Prepare vegetables and cheese

Dice tomatoes into small 1/4-inch pieces to yield about 1/2 cup. Finely dice red onion to measure 1/4 cup. Halve and pit the avocado, then dice or slice to equal about 1/2 cup. Shred white cheddar if not pre-shredded to measure 1/2 cup. If using cilantro, roughly chop and set aside.

In a small bowl, toss the diced tomato and diced red onion with 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp lime juice. This brightens the filling and reduces raw onion bite. Set aside to marinate while you cook the eggs.

Crack 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until fully blended and slightly frothy, about 20–30 seconds. The milk adds a touch of creaminess and helps the eggs set gently.

Heat a nonstick 8-10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil. Swirl to coat the pan and melt the butter; the oil prevents the butter from browning too quickly.

When the butter foam subsides and the pan is hot but not smoking (tilt the pan: the egg should flow slowly), pour the beaten eggs into the center. Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set.

With a heatproof spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges. Repeat around the pan until the surface is mostly set but still slightly moist on top, about 1–2 minutes total depending on heat.

Scatter half of the shredded white cheddar (about 1/4 cup) over one half of the omelette. Spoon the marinated tomato and onion mixture evenly over the cheese. Top with the diced avocado (about 1/2 cup) and then sprinkle the remaining cheddar and chopped cilantro (if using) over the avocado.

Using the spatula, gently fold the other half of the omelette over the filled half to create a half-moon. Press lightly to seal. Cook for another 20–30 seconds to allow cheese to melt and fillings to warm through. If you prefer the interior more set, cover the pan briefly for 30–45 seconds.

Slide the omelette onto a plate. Season with a pinch of salt and pepper to taste. Serve immediately with hot sauce or salsa and extra cilantro or microgreens if desired.