• 1 cup chopped onion
  • 1 clove garlic, pressed
  • 1 tablespoon salad oil
  • 3 medium tomatoes, peeled and chopped
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground pepper, to taste
  • 1 medium tomato, sliced
  • 1 avocado, peeled and sliced
  • 6 eggs
  • 1/2 teaspoon salt
  • 2 tablespoons margarine


To make tomato sauce: saute onion and garlic in oil over low heat.

Add the 3 tomatoes to onion mixture, stirring occasionally, for about 5 minutes.

Season with salt, basil and pepper. Cover and keep warm.

Prepare remaining tomato and avocado. Beat eggs with remaining salt in a bowl until light and fluffy.

Melt margarine in a 9-inch skillet over low heat.
Add egg mixture and cook until bottom is set.

Spoon tomato sauce mixture over omelet and cook until done. Top with sliced tomato and avocado and serve.

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