Dees Spanish Avocado Omelet Recipes

DEES SPANISH AVOCADO OMELET

Steps:

• Spray hot skillet with Pam cooking spray.
• Pour in beaten eggs.
• Add green onions and sliced mushroom.
• Add shredded cheese.
• Add avocado slices.
• Flip in half; top with salsa.
• Plate.

SPANISH POTATO OMELET

Steps:

• Heat 2 tablespoons oil over medium-high heat in a large nonstick skillet. Cook the onions until soft, about 5 minutes. Add the potatoes, 1/2 teaspoon salt and the pepper. Add 2/3 cup water and cover the skillet. Reduce the heat to medium-low and cook until the potatoes are tender, about 15 minutes. Scrape the potato mixture into a large bowl and cool, stirring occasionally, about 30 minutes. Wipe out and reserve the skillet. The potato mixture can be made 6 hours ahead. Keep at room temperature.
• Combine the eggs, garlic, olives, parsley, thyme and remaining 3/4 teaspoon salt in another large bowl. Fold in the cheese and the cooled potato mixture.
• Preheat the broiler. Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high heat. Pour in the egg mixture, spreading evenly. Cook, uncovered, until the sides are set and the top edge begins to brown, about 5 minutes. Run a flexible heatproof rubber spatula around the sides of the pan to loosen the omelet. Cover tightly; reduce the heat to medium-low and cook until the center is almost set, about 5 minutes.
• Broil the omelet until the top is fully cooked and begins to brown, 3 to 4 minutes. Let the omelet rest for 2 minutes. Loosen the omelet again around the sides and underneath as far as possible. Slide the omelet onto a platter and garnish with parsley and thyme sprigs. Cut into wedges. Serve warm or at room temperature with Quick and Easy Romesco Sauce.
• Combine the bell peppers, oil, tomato paste, almonds, vinegar, garlic, paprika, salt and pepper in a blender or food processor. Blend until the sauce is almost smooth, scraping down the sides of the bowl occasionally. If the sauce is too thick, blend in the reserved roasted bell pepper juice, 1 teaspoonful at a time, to thin out the sauce. Transfer the sauce to a small bowl. The sauce can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

AVOCADO OMELET

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!

AVOCADO GREEK OMELET

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.

HASS AVOCADO SUNRISE OMELET

Steps:

• Saute mushroom about 5 minutes, till cooked. Place in small bowl.
• Beat eggs with fork until light and lemon colored.
• Stir in green onion, mushrooms, avocado and cheese.
• Add salt and pepper to taste.
• Pour egg mixture into oiled 12" skillet; cook until bottom of omelet is set, 3-5 minutes.
• Flip omelet over in pan; continue to cook until set.
• Cut into pie-shaped wedges and serve.

SPANISH OMELETTE

Steps:

• To soften the potatoes you have a few choices, microwave is the quickest (1-2 minutes), steam (4 minutes) or boil (6 -7 minutes) until just cooked through and drain well.
• In a pan, add the oil on a low to medium heat and cook the onions until they soften (2 minutes).
• Add the peppers and potatoes to the pan, season with salt and pepper and cook for another 5 minutes.
• Add the egg mixture into a jug and beat with a fork. Add the chives and season this with a generous amount of pepper and a pinch of salt.
• Reduce the heat to low and pour the egg mixture in to the pan. Stir to even out the vegetables in the mixture.
• Cook for 6-8 minutes with the lid on until almost set and golden brown underneath.
• To finish put the frying pan under the grill leaving the handle outside the oven. After 1 or 2 minutes your dish is good to go.
• The beauty about this dish is that it can be eaten cold or kept and re-heated at a later time, while still tasting just as great.