Avocado Arugula Omelets

Omelets filled with shallot, garlic, and arugula, topped with avocado slices and chives with fresh parsley.

This recipe for avocado arugula omelets is a fresh and flavorful breakfast option. The eggs are light and fluffy with a creamy texture from the heavy cream, while the filling of sautéed shallots, garlic, and arugula adds a slightly bitter and nutty taste. Topped with sliced avocado, fresh chives, parsley, and a squeeze of lemon juice, each bite bursts with bright and zesty flavors that complement the earthiness of the arugula. The dash of table salt helps balance out the flavors and ties everything together for a delicious and healthy breakfast meal.

Servings

2

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Ingredients

For the Omelets

  • 6 free-range eggs
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Olive oil, for cooking

For the Filling

  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 1 cup fresh arugula, washed and dried

For the Topping

  • 1 avocado, sliced
  • Fresh chives, chopped
  • Fresh parsley, chopped
  • Fresh lemon juice
  • Table salt, to taste

Instructions

Prepare the Filling:

  • Heat a saucepan over medium heat and add a tablespoon of olive oil.
  • Sauté the shallots and garlic until they are fragrant and tender, about 2-3 minutes.
  • Stir in the arugula, reduce the heat, and cook until it just begins to wilt.
  • Remove from heat and set aside.

Cook the Omelets:

  • In two separate bowls, whisk three eggs each with half the salt, pepper, and whipping cream. Ensure the mixture is beaten well but not overly smooth.
  • Heat a medium-sized skillet over medium-low heat and lightly coat with olive oil.
  • Pour in one bowl of the egg mixture. As it starts to set, gently stir with a rubber spatula in a figure-eight motion. Cover the skillet and cook until the top is set and not runny.
  • Place half of the arugula filling on one side of the omelet.

Serve:

  • Gently slide the omelet onto a plate, folding it in half using the skillet.
  • Top with avocado slices, a sprinkle of chopped parsley, chives, a dash of lemon juice, and a pinch of salt.

Tip: Pair with a side of fresh fruit or a toasted slice of multigrain bread to complement the flavors and create a complete breakfast.

Prepare ingredients.

Simmer the shallot, garlic, and arugula filling.

Filling mixture divided and ready to add to omelets.

Omelet ready for toppings.

Add filling mix to one side of the omelet.