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
|2||Hy-Vee large eggs|
|⅛ tsp.||Hy-Vee kosher salt|
|⅛ tsp.||Hy-Vee ground black pepper|
|dash(es)||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|
- 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.
520 Calories per serving
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 430mg
- Sodium: 780mg
- Total Carbohydrates: 12g
- Protein: 22g
Vitamin A 25%
Vitamin C 20%
Hy-Vee Seasons Spring 2014.