Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 2 Hy-Vee large eggs | ||
| 2 tbsp. water | ||
| ⅛ tsp. Hy-Vee kosher salt | ||
| ⅛ tsp. Hy-Vee ground black pepper | ||
| bottled hot pepper sauce | ||
| 1 tbsp. Hy-Vee butter | ||
| ½ medium avocado, peeled, seeded and sliced | ||
| ¼ c. shredded Monterey Jack cheese | ||
| 2 tbsp. purchased Hy-Vee salsa | ||
| Fresh cilantro, for garnish |
Directions
- In a medium bowl, whisk together eggs, water, salt, black pepper and hot pepper sauce.
- 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.
- 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.