By Lauren Denos: 1/25/2016 (Nutrition)

Avocado, Tomato and Onion Omelet

Omelets look so fancy but they are still just a pretty simple egg dish. They also generally heat up really well. And if you are aiming to make it pretty and it falls apart, all you have to do is turn the egg portion into smaller pieces and pile all the ingredients on top! You can say it was on purpose. Or if you like the sound of this and just know you can not make an omelet, the just scramble the eggs from the get go. There is no right or wrong as long as it works for you and it tastes good.


  • 1 1/2 Cups sliced onions

  • 1 Tbsp olive oil

  • 2 Eggs

  • 1/2 Avocado

  • 1 Fresh tomato chopped up about 1/2 cup

  • 3 Tbsp yogurt

  • Pinch of sea salt

  • Pinch of rubbed sage

  • Pinch of onion powder

  • Pinch of garlic powder

  • Pinch of smoked paprika


  1. Saute the onions in the olive oil over medium heat until the onions are soft and starting to brown/caramelize. Set the onions aside on a plate.

  2. Scramble the eggs with all the seasonings and pour into pan. Make sure it spreads evenly over the pan. Let this cook until it seems cooked enough that you can flip it, usually just a few minutes.

  3. Once you have flipped the egg portion and the cooked side is now facing up pour in the onions, avocado and tomatoes onto one side of the omelet. Fold over and transfer to a plate.

  4. Top with the Greek yogurt. If you want to have a pretty presentation also top with a couple slices avocado and another little sprinkle of smoked paprika.

Now Enjoy!

Calories in the omelet are 328.25



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