1/2 cup diced avocado
2 tablespoons of chopped scallions
1 tablespoon of butter
1 tablespoon of water
1/2 teaspoon of olive oil
1/2 teaspoon of lemon juice
2 eggs
1/2 tomato, diced
Salt and black pepper to taste
Accompaniment
Refrigerator with a diameter of 18 centimeters
1/2 cup diced avocado
2 tablespoons of chopped scallions
1 tablespoon of butter
1 tablespoon of water
1/2 teaspoon of olive oil
1/2 teaspoon of lemon juice
2 eggs
1/2 tomato, diced
Salt and black pepper to taste
Accompaniment
Refrigerator with a diameter of 18 centimeters
Mix the eggs, water, and chopped scallions
Season with salt and black pepper and beat with a fork until smooth
Heat the butter in the refrigerator and microwave it on high for 30 seconds or until melted
Spread the melted butter with a spatula
Pour the egg mixture over the melted butter and microwave it on high for 2 minutes
In a small bowl, mix the diced tomato with the avocado and season with olive oil, lemon juice, salt, and black pepper. Reserve
Place the omelet on a plate
Furrow the omelet to fill with the avocado mixture and fold in half
Serve immediately.
