Avocado, tomatoes, mozzarella & basil top this delicious open faced avocado omelette recipe. It's a healthy breakfast that's vegetarian, gluten free, keto & made in just 10 minutes!
Beat the eggs, milk, salt and pepper in a medium bowl.
Heat a medium skillet on the stove over medium heat.
Spray with nonstick cooking spray.
Pour half of the egg mixture into the skillet, cook 3 minutes. Sprinkle 1 tbsp of mozzarella cheese over the omelette, cook for an additional minute, then slide onto a plate.
Repeat the previous step with the remaining egg mixture.
Top each open faced omelette with 2 tbsp cherry tomatoes, ½ tbsp fresh basil and ¼ sliced avocado.