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5 minutes
5 minutes
10 minutes
- 9.20 gm extra virgin olive oil
- 1/2 avocado, diced
- 25g Greek fetta, crumbled
- 1 tsp chopped fresh dill, plus extra to serve
- 10.60 gm lime juice
- Begin by warming oil in a petite 18cm non-stick skillet over medium-high heat.
- Whisk eggs with water in a jug until well combined. Season with salt and pepper. Pour into pan and cook for 2 minutes until egg is almost set.
- Cover half of the omelette with sliced avocado, crumbled feta, and fresh dill. Squeeze lime juice over the toppings. Fold the omelette in half to keep the filling secure. Plate the omelette and garnish with more dill before serving.
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