Avocado Omelet

Recipe

Breakfast
Avocado Omelet

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Avocado omelet topped with salsa and cilantro

User Rating

3 out of 5 stars
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5 ratings

Recipe Data

1
Serving

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    Description

    Omelets are an amazing time saver and economical too. For fast assembly, cut up the avocado and measure the cheese before cooking the eggs.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 1
    QuantityIngredientAdd
    2Hy-Vee large eggs
    2 tbsp.water
    tsp.Hy-Vee kosher salt
    tsp.Hy-Vee ground black pepper
    dash(es)bottled hot pepper sauce
    1 tbsp.Hy-Vee butter
    ½medium avocado, peeled, seeded and sliced
    ¼ c.shredded Monterey Jack cheese
    2 tbsp.purchased Hy-Vee salsa
    Fresh cilantro, for garnish

    Directions

    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.

    Nutrition facts

    Servings

    520 Calories per serving

    Amounts Per Serving

    • Total Fat: 44g
    • Cholesterol: 430mg
    • Sodium: 780mg
    • Total Carbohydrates: 12g
    • Protein: 22g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 20%
    0%
    Iron 15%
    0%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Spring 2014.