Avocado, tomatoes, mozzarella cheese & basil top this delicious open faced avocado omelette recipe. It’s a healthy breakfast that’s vegetarian, gluten free, keto friendly & made in just 10 minutes!
Today’s post is sponsored by my friends at California Avocados!
Allow me to introduce you to my new favorite breakfast recipe! When it comes to breakfast, quick, easy and healthy are the name of the game for me.
You too? Then you’re going to love this new breakfast recipe! It seriously takes 10 minutes to make, including slicing and dicing!
If you know me, then you know my love of avocados runs deep. I’m fortunate to live in San Diego where I can always get my hands on fresh California Avocados!
One of my favorite appetizers is Avocado Bruschetta. And when it comes to salads, I can’t get enough of this Crispy Goat Cheese Avocado Salad! Every time I post a picture of this salad on Instagram, people go crazy!
When it comes to dinner, I could eat these Cheesy Avocado Corn Enchiladas every night! They are seriously THE BEST vegetarian enchiladas in the world. For lunch, I’m always down for an Avocado Bacon Tomato Grilled Cheese Sandwich!
As you can see, adding avocado to appetizers, breakfast, lunch and dinner is totally my jam! In this Avocado Omelette recipe, I’ve paired creamy avocado with traditional caprese salad ingredients. Diced cherry tomatoes, mozzarella cheese and fresh basil are all part of this omelette party!
The delicious combination of ingredients creates a healthy breakfast that is low carb, gluten free and vegetarian. It really is the perfect way to start your day!