Avocado Omelet

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Serves 1.

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:

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

Daily nutritional values:
25% vitamin A
20% vitamin C
30% calcium
15% iron