Toa Omelette [g, V] Recipe

Grate the white cheddar and set aside in a small bowl.

Dice the tomato into approximately 1/4-inch pieces. If the tomato is very juicy, remove and discard seeds to avoid watering down the omelette.

Finely dice the half onion. Slice the avocado in half, remove the pit, scoop out the flesh and cut into 1/4-inch cubes. Finely chop chives if using.

Crack the eggs into a bowl, add the milk, 1 tsp salt and 1 tsp black pepper. Whisk vigorously until combined and slightly frothy (about 20–30 seconds).

Heat a nonstick skillet over medium heat. Add 1 tsp neutral oil and the 1 tbsp unsalted butter. Allow butter to melt and foam but not brown.

Add the diced onion to the pan and sauté for 2–3 minutes, until softened and translucent. Stir frequently to prevent browning.

Add the diced tomato and a pinch (about 1/8 tsp) of kosher salt. Sauté for another 1–2 minutes just to warm and slightly reduce moisture. Remove the vegetables from the pan and transfer to a small bowl; wipe the skillet lightly with a paper towel to remove excess moisture if needed.

Return the skillet to medium-low heat and add a small pat of butter (or use the remaining 1/2 tsp butter). Swirl to coat the pan evenly.

Pour the whisked eggs into the skillet. Let them sit undisturbed for 10–15 seconds until the edges begin to set.

Using a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue this motion every 10–15 seconds until the omelette is mostly set but still slightly glossy on top (about 1–2 minutes total).

Sprinkle the sautéed onion and tomato evenly over one half of the omelette. Distribute the grated white cheddar over the same half so it will melt into the eggs.

Cook for another 20–30 seconds to allow the cheese to melt and the egg to finish setting but remain tender.

Carefully fold the empty half of the omelette over the filled half using the spatula. Let it rest in the pan for 10–15 seconds to seal and finish cooking to your preferred doneness.

Slide the omelette onto a plate. Spoon the avocado cubes onto the top or tuck them slightly into the fold. Season the avocado with the remaining 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Garnish with chopped chives and a light drizzle of hot sauce or a spoonful of salsa if desired. Serve immediately.