Categories: Egg dishes

Ingredients

• 2 eggs
• 2 Tbsp. water
• 1/4 tsp. salt
• 1 Tbsp. butter
• 1/2 ripe California avocado, peeled and sliced
• 3 thin slices tomato
• 1/4 cup alfalfa sprouts
• 2 Tbsp. plain yogurt
• 1 Tbsp. chopped walnuts

Directions

1. Mix eggs, water and salt. Heat butter in 8-inch omelet pan until hot. Pour in egg mixture,

2. which should set at edges at once. Carefully push cooked eggs to center, tilting pan occasionally, so uncooked eggs can flow to bottom. While top is moist and creamy looking, arrange all but two slices of avocado, tomato slices and sprouts on half the omelet. Fold omelet over filling and turn out onto plate. Top with 2 avocado slices, yogurt and nuts.

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