Ingredients
Scale
Per person:
- A bit of grass-fed butter (for oiling the pan)
- 1 egg
- 2 teaspoons water
- Red Robin Seasoning (or salt) & fresh-ground pepper
- 1 oz. good quality grass-fed cheese (I used Kerrygold Dubliner), sliced
- 2 pieces of Norwegian crisp bread (if you can’t find it, here’s my recipe … or use your favorite bread, toasted)
- 1/3 – 1/2 of an avocado
- 1 medium ripe, sweet tomato or 2 – 3 small tomatoes (or several cherry tomatoes), chopped in chunks
- Everything Bagel seasoning
Instructions
- Heat a small frying pan or omelet pan over medium heat. Rub butter over the bottom. While the pan is warming, in a small bowl, whisk together the egg & water. Once the butter begins to look nice and bubbly, pour the egg in and whirl the pan gently a bit so the egg coats the bottom of the pan.
- Break the cheese into chunks and spread down the center third of the egg. Sprinkle with Red Robin Seasoning (or salt) and fresh ground pepper. Cover and let cook for a few minutes until cheese is nice and melty.
- Once the egg begins to set, use a spatula to fold over the sides to make a long, skinny omelet. If the egg isn’t quite done yet, cover and cook just a bit longer.
- While the egg is cooking, toast your bread and also either smash your avocado or cut into chunks. If doing chunks, toss the avocado with the chopped tomato.
- Cut the omelet in two and using your spatula, carefully slide each half onto the toast. Either smear the smashed avocado over the omelet and then top with tomato, or spread the mixed avocado/tomato mixture over the omelet. Sprinkle with everything bagel seasoning and enjoy!
Notes
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