Avocado on toast with an olive and cheese omelette

I confess that I am not a morning person. At all. If I’m up early, it means that I probably have an early class or I’m not feeling well. Hence, breakfast always inevitably becomes brunch for me. Furthermore, I’m not a huge fan on starting the day with a huge meal. If anything, lunch or dinner is the main big meal for me. My breakfasts/brunch tend to be a quick snack and I run off doing whatever it is I have to do.

Today, for some reason, I felt like having a more substantive meal when I got up. The following ingredients were already in the fridge, so it was easy to come up with something really fast and quick.

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Ingredients
Bread – for toasting
1 ripe avocado
Pepper/salt
1 Egg
Couple of olives (sliced)
Couple of cheese slices (I used gouda cheese)

Steps
1. Using your kitchen knife, cut the avocado into half but running your knife a full circle through the avocado. When done, twist the halves in opposite directions to separate them. Using a spoon, scoop the avocado out into a bowl and use the back of the spoon to mash them up. Season with pepper and salt and a bit of lemon juice if you have any. Set aside
2. Put the bread in the toaster
3. In a small bowl, beat the egg. Place a small frying pan on the stove and when hot, pour the egg mixture onto it. Being just one egg, it should cook almost instantly the moment it hits the pan. Scatter the olive and cheese slices on top and start to fold the omelette into a nice square/triangle. Turn the fire off.
4. By now, the bread should be nicely toasted. Spread the avocado mix on top and eat it separately with the omelette OR you can do as I did and make an open sandwich with it.

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