This one’s for you Aunt Val…my dear auntie just had foot surgery and when I called to check up on her, my Uncle Mike answered and said, “She’s doing great…I’m making her an avocado omelet”…which gave me a great idea—Avocado and Tomato Omelets…Yum!

This meal cooks in minutes, and is a great option for a leisurely morning when you don’t have time for grocery shopping or heavy meal preparation.  Serve with gluten free toast and the daily newspaper for the ultimate breakfast experience.

Ingredients

• 2 Large Eggs
• 1/2 Roma Tomato, diced
• 1/4 Fresh Avocado, sliced
• SoyaKaas Gluten Free/Dairy Free Mozzarella Cheese
• Nu-Salt and pepper, to taste
• Dash of Dried Oregano
• Olive Oil
• Splash of Soy Milk
• Splash of Balsamic Vinegar
• 2 slices Gluten Free toast
• Salsa, for topping

Directions

• Heat olive oil in a large skillet; be sure to coat the entire surface over Medium heat
• Add 2 beaten eggs, a splash of balsamic and a splash of soy milk to the hot skillet
• Cover until egg mixture for 2 minutes
• Add sliced avocado and diced tomatoes; cover again and lower heat to Low setting
• Add dried oregano and Nu-Salt and pepper
• Flip half of the mixture to form an omelet shape. Cover until desired consistency
• Top with your favorite salsa
• Enjoy!