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.


  • 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


  • 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!

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