Avocado Omelette

Ingredients

• 3 tbsp black pitted olives
• 1 ripe Avocado
• 3 tomatoes
• 1 Garlic clove
• 2 tbsp olive oil
• 125 ml heavy cream
• Salt
• Pepper (freshly ground)
• 8 eggs
• 3 tbsp milk
• Nutmeg (freshly grated)

Instructions

1. 1.

   Drain the olives well and slice them. Cut the avocado in half, remove the pit, squeeze the flesh out of the skin, dice it, and mix with lemon juice. Boil the tomatoes, shock, peel, quarter, seed, and dice them as well. Peel the garlic, finely chop it, and sauté in a hot pan with 1 tbsp oil until translucent. Add the olives, pour in the cream, and bring to a boil. Add the tomato and avocado cubes, season with salt and pepper, and do not simmer further.

2. 2.

   Whisk the eggs with milk and season with salt, pepper, and a pinch of nutmeg.

3. 3.

   Heat the remaining oil in a large non-stick pan, pour in the egg mixture, and allow it to spread evenly by gently turning and tilting the pan. Let the egg set. When the surface is only slightly wet, add some vegetables to one half of the omelette and fold it over. Cut the avocado omelette into four pieces and serve plated with the remaining vegetables.