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Avocado Omelet

3 Ratings
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Serves: 1

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All you need:

  • 2 Hy-Vee large eggs
  • 2 tbsp water
  • 1/8 tsp Hy-Vee kosher salt
  • 1/8 tsp Hy-Vee ground black pepper
  • dash bottled hot pepper sauce
  • 1 tbsp Hy-Vee butter
  • 1/2 medium avocado, peeled, seeded and sliced
  • 1/4 c. shredded Monterey Jack cheese
  • 2 tbsp purchased Hy-Vee salsa
  • Fresh cilantro, for garnish

All you do:

  1. In a medium bowl, whisk together eggs, water, salt, black pepper and hot pepper sauce.
  2. Heat an 8-inch nonstick skillet over medium-high heat until hot. Add butter and melt. Pour egg mixture into skillet and cook for about 10 seconds. Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan; tilt the pan so runny eggs take their place. Repeat around omelet until eggs are set.
  3. Arrange avocado slices on one half of omelet; top with cheese. Fold other half on top. Serve topped with salsa. If desired, garnish with cilantro.

Daily Values:

25% vitamin A 30% calcium
20% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 520 Protein: 22g
Carbohydrate: 12g Saturated Fat: 18g
Cholesterol: 430mg Sodium: 780mg
Dietary Fiber: 8g Sugars: 2g
Fat: 44g Trans fats: 0.5g
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