|Ready in: 10 minutes||2 portions|
- 1 ripe avocado
- 60 grams pasmesan
- a pinch of salt and pepper
- 1 tbsp olive oil
- 4 eggs
- 1 tbsp milk
Cut the avocado into slices and drizzle it with a little lemon juice so that it does not turn black. Add salt and pepper.
Beat the eggs and mix the pasmesan with the milk.
Heat the pan with 1 tablespoon of olive oil, add the eggs and the parmesan mixture. Then, spread the avocado slices and cook the omelette evenly on both sides.
Serve with cherry tomatoes, chives and ground pepper. Enjoy!