Avocado Cheddar And Tomato Omelet Recipes

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AVOCADO OMELET



Avocado Omelet image

I got this from an old friend. It is easy and quite good. Just make the omelet as you would normally with the diced avocado in the middle when you fold the omelet. Then pour the sauce over it. YUM! I added shredded pepper jack cheese like you would in a normal omelet. You could also use plain cheddar.

Provided by OceanLuvinGranny

Categories     Breakfast

Time 22m

Yield 1 batch, 6 serving(s)

Number Of Ingredients 14

6 eggs
6 tablespoons milk
1/2 teaspoon salt (or as desired)
1 dash pepper (or as desired)
6 tablespoons butter
1 avocado, peeled and diced
grated cheese, as desired (I used pepper jack but you could use any you desire)
1 small onion, diced (I used green onions, tops only but you could use regular onion if you prefer)
2 large tomatoes, diced
1/4 teaspoon salt
2 tablespoons bacon bits (or as desired, can also use the imitation bacon bits for vegetarian)
1/4 teaspoon chili powder (can use more if desired)
1 (4 ounce) can diced green chilies (you could also just put these in the omelet instead of the sauce, however you prefer)
2 avocados

Steps:

  • In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
  • Remove from heat.
  • While onions are simmering, peel avocados and reserve a few slices for garnish.
  • Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
  • Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
  • Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!

Nutrition Facts : Calories 366.1, Fat 31.9, SaturatedFat 11.4, Cholesterol 244.2, Sodium 684.9, Carbohydrate 14.3, Fiber 7.9, Sugar 3.8, Protein 9.8

AVOCADO, CHEDDAR, AND TOMATO OMELET



Avocado, Cheddar, and Tomato Omelet image

Make and share this Avocado, Cheddar, and Tomato Omelet recipe from Food.com.

Provided by threeovens

Categories     Cheese

Time 15m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 7

2 large eggs
2 tablespoons water
salt & freshly ground black pepper
1 teaspoon olive oil
1 ounce cheddar cheese, thinly sliced
1/4 avocado, sliced thin
1/2 large plum tomato, sliced thin

Steps:

  • In a small bowl, whisk together eggs, water, salt and pepper.
  • Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the egg toward the center, gently, to allow the uncooked egg to reach the skillet surface.
  • Once top starts to solidify, layer 1/2 of the omelet with the cheese, avocado, and tomato. Fold other 1/2 of omelet over and slide onto serving dish.

Nutrition Facts : Calories 387, Fat 31.3, SaturatedFat 10.8, Cholesterol 452.8, Sodium 321.8, Carbohydrate 6.6, Fiber 3.7, Sugar 2.1, Protein 20.9

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA



Bacon, Avocado, and Cheese Omelets with Tomato Salsa image

Categories     Cheese     Egg     Breakfast     Brunch     Quick & Easy     Bacon     Avocado     Summer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 11

2/3 cup finely chopped seeded tomato
2 tablespoons finely chopped red onion
1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons minced fresh coriander
1 tablespoon fresh lime or lemon juice
4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 cup coarsely grated Monterey Jack (about 2 ounces)

Steps:

  • In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
  • In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

AVOCADO GREEK OMELET



Avocado Greek Omelet image

This is a favorite in my household! It's our Sunday morning tradition!

Provided by Jack1010Sally

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 23m

Yield 2

Number Of Ingredients 6

3 eggs
¾ cup feta cheese
½ avocado, diced
½ cup diced tomatoes
¼ cup chopped Kalamata olives
1 tablespoon chopped fresh basil

Steps:

  • Whisk eggs in a small bowl until smooth.
  • Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

Nutrition Facts : Calories 392 calories, Carbohydrate 10.5 g, Cholesterol 329.1 mg, Fat 31.3 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 12.3 g, Sodium 1013.6 mg, Sugar 4.4 g

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