Tomato, Avocado, and Olive Omelette

Name: Tomato, Avocado, and Olive Omelette
Yield: 3
Ingredients: 4 tablespoons of olive oil; 1 small garlic clove, minced; 5 ripe olives, pitted and chopped; 1/2 cup heavy cream; 6 eggs, lightly beaten; to taste salt; 2 tomatoes, peeled, seeded, and diced; 1 avocado, halved, seeded, and diced

1
4 tablespoons of olive oil
2
1 small garlic clove, minced
3
5 ripe olives, pitted and chopped
4
1/2 cup heavy cream
5
6 eggs, lightly beaten
6
to taste salt
7
2 tomatoes, peeled, seeded, and diced
8
1 avocado, halved, seeded, and diced

Ingredients

1
4 tablespoons of olive oil
2
1 small garlic clove, minced
3
5 ripe olives, pitted and chopped
4
1/2 cup heavy cream
5
6 eggs, lightly beaten
6
to taste salt
7
2 tomatoes, peeled, seeded, and diced
8
1 avocado, halved, seeded, and diced

Directions

1
Heat 2 tablespoons of olive oil in a pan, add the garlic and sauté slightly
2
Remove the garlic and add the olives, cream, and heat
3
In another skillet, heat the remaining olive oil, add the eggs, season with salt, and cook until the omelette is ready
4
Remove from heat
5
Add the tomato and avocado to the cream mixture
6
Heat gently, without boiling
7
Spread one-third of the filling over the omelette and fold it
8
Let it slide onto a warm plate and garnish with the remaining filling
9
Serve hot.