Avocado Omelette (Omelette a l’ avocat)

From a Monastery Kitchen, p. 73

5 eggs

Salt and pepper to taste

Pinch of chervil, finely chopped

1 firm avocado

Olive oil

Break the eggs into a bowl and beat vigorously. Add salt and pepper and chervil, and beat some more.

Peel the avocado and dice in cubes. Pour sufficient oil into an omelette pan and heat. When the oil is hot, place the avocado in the pan, stir, and cook for a few seconds. 

I probably cut my avocado into too-big chunks. Smaller bits will stay in the omelette better.

Pour the egg mixture on top and cook, lifting the edges with a spatula to permit the uncooked egg to run under. When one side of the omelette is done, carefully fold in half. (Do not overcook, since the omelette should remain moist inside.) 

See? When you flip it the big bits just plow right through the egg.

Slide the omelette onto a previously warmed plate and serve immediately.

I prefer my omelets with cheese, even if it's on the side.

My Rating: 3/5 "This is uniquely minimalist. The chervil actually adds a wonderful element to the balance of flavor. The avocado, however, is as bland as any unadulterated avocado can be, and so the dish on the whole lacks pizzazz. Satisfying and filling, though."