Start by cracking four eggs into a bowl. Carefully slice open two ripe avocados and remove the pits. Place the avocado halves into a glass baking dish, ensuring they are stable. Gently scoop the yolks from the bowl and transfer one into the center of each avocado half.
Season the filled avocados with a pinch of salt and freshly ground black pepper. For added flavor, sprinkle crushed red pepper flakes over the top. Customize each half with your favorite toppings: add bacon crumbles, diced tomato, cheddar cheese, or chopped green onion for variety and texture.
Place the baking dish in a preheated oven and bake at 425°F (220°C) for 15 minutes, or until the egg yolks are set to your preference.
While the avocados are baking, prepare a light and flavorful egg white omelette. In a separate bowl, combine the reserved four egg whites with 5 grams of chopped green onion, 10 grams of diced tomato, 10 grams of shredded cheddar cheese, and a dash of salt and pepper. Mix until well blended.
In a non-stick skillet over medium heat, melt a small amount of unsalted butter. Pour in the egg white mixture and cook for 2–3 minutes. Once the bottom is set, carefully fold the omelette and allow it to cook briefly until done.
When the avocados are finished baking, remove them from the oven and allow to cool slightly before serving. Pair with the fluffy omelette for a nutritious and satisfying meal.