Avocado 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 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

AVOCADO AND GOAT CHEESE OMELET



Avocado and Goat Cheese Omelet image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

5 Tablespoons vegetable oil divided
1 large red bell pepper cut into 1-inch squares
8 large eggs divided
1/2 cup milk divided
1/2 tsp salt divided
1/2 teaspoon ground black pepper divided
2 fully ripened avocados from Mexico halved, pitted, peeled, sliced and cut into thirds
4 ounces goat cheese divided

Steps:

  • In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.

OMELETTE WITH AVOCADO, BACON AND MONTEREY JACK



Omelette with Avocado, Bacon and Monterey Jack image

Provided by Tyler Florence

Categories     main-dish

Time 20m

Yield 1 to 2 servings

Number Of Ingredients 11

4 eggs
1/4 cup heavy cream
1 tablespoon finely chopped fresh chives, plus more for garnish
1 tablespoon finely chopped fresh tarragon, plus more for garnish
1 teaspoon sea salt
1 tablespoon crushed black peppercorns
2 to 3 tablespoons unsalted butter
3 thick slices peppered bacon, cooked until crisp
1/2 ripe avocado, sliced
3 slices Monterey Jack
Fresh chervil leaves, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.
  • Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)
  • Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch
  • Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.

TURKEY OMELET WITH AVOCADO MASH



Turkey Omelet with Avocado Mash image

This is a recipe I made one night when I wanted breakfast for dinner.

Provided by Alicia

Categories     Omelets

Time 30m

Yield 4

Number Of Ingredients 13

4 ounces chopped cooked turkey
4 large eggs
½ cup shredded Cheddar cheese
½ cup milk
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon seasoned salt
½ teaspoon onion powder
1 medium avocado, diced
1 teaspoon lime juice
1 pinch garlic powder
salt and ground black pepper to taste
¼ cup salsa, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square casserole dish.
  • Mix turkey, eggs, Cheddar cheese, milk, parsley, pepper, seasoned salt, and onion powder together in a bowl and pour into the prepared casserole dish.
  • Bake in the preheated oven until top is golden brown and eggs are set, about 20 minutes.
  • While omelet is cooking, mash avocado, lime juice, garlic powder, salt, and pepper in a small bowl. Serve on top of omelet along with salsa.

Nutrition Facts : Calories 292.9 calories, Carbohydrate 8.2 g, Cholesterol 228.1 mg, Fat 20.1 g, Fiber 3.8 g, Protein 21.3 g, SaturatedFat 7.1 g, Sodium 425.7 mg, Sugar 2.9 g

AVOCADO OMELET



Avocado Omelet image

Enjoy a quick and delicious breakfast with this Avocado Omelet. This Avocado Omelet has avocado slices inside and guacamole on top for double the avocado goodness. Serve with 100% whole wheat toast to add some nutritious grains to your breakfast!

Provided by My Food and Family

Categories     Dairy

Time 20m

Yield 3 servings

Number Of Ingredients 10

1/4 cup PHILADELPHIA Cream Cheese Spread
1 Tbsp. plus 2 tsp. milk, divided
1/2 avocado, cut into 8 slices, divided
1 Tbsp. oil
1/4 cup chopped onions
1/4 cup chopped green peppers
1 plum tomato, seeded, chopped
2 whole eggs
2 egg whites
1 Tbsp. chopped fresh parsley

Steps:

  • Mix cream cheese spread and 1 Tbsp. milk until blended. Mash 3 avocado slices in small bowl. Add 2 Tbsp. cream cheese mixture and remaining milk; mix well.
  • Heat oil in medium nonstick skillet on medium heat. Add onions and peppers; cook 2 min., stirring occasionally. Add tomatoes; stir. Cook 1 min. Remove from skillet; cover to keep warm.
  • Whisk whole eggs, egg whites and remaining cream cheese mixture until blended; pour into skillet. Cook 3 to 4 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist; top with onion mixture and 4 of the remaining avocado slices.
  • Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto plate; cut in half. Cut remaining avocado slice in half. Top each serving with avocado sauce, parsley and 1 avocado piece.

Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

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

AVOCADO, SALSA, AND CILANTRO OMELET



Avocado, Salsa, and Cilantro Omelet image

Instead of using cheese, this huevos rancheros-inspired omelet is stuffed with creamy avocado, a spoonful of salsa, and plenty of cilantro.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield 1 omelet

Number Of Ingredients 6

3 eggs
1 tablespoon unsalted butter
Kosher salt and freshly ground pepper
6 thin slices avocado
1 tablespoon chunky red salsa
1 tablespoon fresh cilantro leaves, plus more for serving (optional)

Steps:

  • Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
  • Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
  • Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.

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