Tomato Avocado And Basil Omelet Over Grilled Bread Recipes

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TOMATO & BASIL OMELETTE



Tomato & basil omelette image

The classic combination of tomato and basil makes this simple omelette really sing.

Provided by Jamie Oliver

Categories     Breakfast     Eggs     Tomato     Cheap & cheerful     Family one-pan recipes     Meals for one

Time 25m

Yield 1

Number Of Ingredients 4

2 sprigs of fresh basil
3 cherry tomatoes
2 large eggs
olive oil

Steps:

  • Pick the leaves off the basil and roughly tear them.
  • Cut the cherry tomatoes in half on a chopping board.
  • Crack the eggs into a mixing bowl.
  • Add a tiny pinch of salt and pepper.
  • Beat well with a fork until fully combined.
  • Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
  • Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
  • Carefully add the tomatoes and fry for 1 minute.
  • Turn the heat down to low and sprinkle over the basil leaves.
  • Carefully pour in the eggs, then tilt the pan to spread them out evenly.
  • Using a fork, swirl the eggs around the pan a little.
  • When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Nutrition Facts : Calories 230 calories, Fat 19.2 g fat, SaturatedFat 4.3 g saturated fat, Protein 14.6 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 1.4 g sugar, Sodium 0.92 g salt, Fiber 0.4 g fibre

AVOCADO BREAD



Avocado Bread image

This easy and delicious quick bread uses avocado instead of butter or oil, giving it a subtle but distinct flavor and a dose of healthy fat. Try it for breakfast or as a snack.

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for the loaf pan
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 ripe large avocado
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup half-and-half
1/2 teaspoon pure vanilla extract
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
  • Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
  • Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
  • Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

OVEN BAKED OMELET WITH FETA AND TOMATOES



Oven Baked Omelet with Feta and Tomatoes image

I made this for a brunch/shower and it was a huge hit. You can substitute different cheeses and veggies according to what you like or have on hand!

Provided by Christie Paige Moser

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 55m

Yield 8

Number Of Ingredients 8

8 eggs, beaten
2 cups milk
½ teaspoon dried thyme
1 ½ teaspoons kosher salt
½ teaspoon pepper
1 cup fire roasted diced tomatoes, drained
½ cup crumbled feta cheese with basil and sun-dried tomatoes
8 ounces Italian bread, cut into bite-size cubes

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Butter a deep 9-inch baking dish.
  • Combine eggs, milk, thyme, salt, and pepper in a large bowl. Whisk until smooth. Stir in tomatoes and feta cheese; pour into prepared baking dish. Scatter bread pieces on top of egg mixture.
  • Bake in preheated oven until eggs are fully set, 40-50 minutes.

Nutrition Facts : Calories 212.4 calories, Carbohydrate 19.6 g, Cholesterol 199.2 mg, Fat 9.2 g, Fiber 1.1 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 803.1 mg, Sugar 4.6 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

GRILLED AVOCADO AND TOMATO SALAD WITH BASIL PESTO



Grilled Avocado and Tomato Salad with Basil Pesto image

Provided by Michael Chiarello

Categories     Salad     Herb     Tomato     Vegetable     Side     Vegetarian     Backyard BBQ     Summer     Grill     Grill/Barbecue     Healthy

Number Of Ingredients 9

Juice of 2 lemons
2 large, firm, ripe avocados
1/2 medium red onion, thinly sliced
Gray salt and freshly ground pepper
1 pound vine-ripened tomatoes, preferably several varieties of different shapes and colors
About 3 tablespoons extra-virgin olive oil or signature olive oil
4 teaspoons Basil Pesto, made without pine nuts
Parmesan cheese
1 tablespoon pine nuts, toasted (optional)

Steps:

  • Prepare the grill and let it burn down to medium hot coals. Squeeze the lemon juice into a nonreactive bowl large enough to hold the avocados in a single layer. Halve the avocados, discard the pits, and scoop out the flesh in one piece with a rounded spoon. Immediately toss the avocados with the lemon juice to prevent discoloration.
  • Using a mandoline or sharp chef's knife, thinly slice the onion. Separate the onion into rings and place in another bowl. Pour some of the lemon juice from the avocados over the onions and season with salt and pepper. Toss well and set aside. Cut the tomatoes lengthwise into thin wedges, season with salt and pepper, and reserve.
  • Remove the avocados from the lemon juice and set the bowl aside. Season the avocados on all sides with salt and pepper and drizzle very lightly with about 1 tablespoon of the olive oil. Too much and the oil might cause flare-ups.
  • Grill the avocados, cut side down, until the outside edge looks a little dry and browned, about 2 minutes. Turn onto the rounded side and cook for another 2 minutes. Since so little area is exposed to the heat, this is just to soften, not cook, the avocados. If the avocados were very firm, leave on another minute. Do not turn too often or they may disintegrate. Return the grilled avocados to the bowl with the lemon juice. Spoon the lemon juice over them and set aside until cool enough to handle, then cut into thin wedges.
  • Place several onion rings in the center of each salad plate. Arrange the avocados on opposite sides and the tomatoes on the remaining two sides. Drizzle each salad with about 1-1/2 teaspoons olive oil and 1 teaspoon pesto. Season again with salt and pepper to taste and give each salad a coarse grating of cheese. Scatter the pine nuts on top, if using, and serve immediately.

TOMATO AVOCADO SANDWICH



Tomato Avocado Sandwich image

A vegan-friendly easy-to-make yummy sandwich.

Provided by ronnietong

Categories     Main Dish Recipes     Sandwich Recipes

Time 10m

Yield 1

Number Of Ingredients 5

½ avocado - peeled, pitted, and mashed
1 teaspoon garlic salt
1 slice ciabatta bread
3 slices tomato
1 pinch ground black pepper to taste

Steps:

  • Mix mashed avocado and garlic salt together in a bowl; spread onto ciabatta bread. Layer tomatoes over avocado and top with black pepper.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 41.5 g, Fat 16.9 g, Fiber 9.5 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 2156.5 mg, Sugar 3.3 g

MELTING TOMATO & BASIL OMELETTE



Melting tomato & basil omelette image

Simple and ready in just 10 minutes

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 10m

Number Of Ingredients 6

1 ripe tomato
1 tbsp grated vegetarian cheddar
3 basil leaves
1 spring onion , finely chopped
1 tbsp olive oil
2 eggs , beaten

Steps:

  • Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
  • Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.

Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.72 milligram of sodium

TOMATO-AVOCADO GRILLED CHEESE



Tomato-Avocado Grilled Cheese image

I don't remember where I got this recipe, but it sure is delicious! To get the perfect grilled cheese every time, you should start by heating your skillet to low. Once you build your sandwich, leave the skillet on low and cover with a lid or foil. Cook for a couple of minutes to let the cheese get gooey and you fillings get warm. Then remove the lid/foil and turn up heat, flipping your sandwich until it is perfectly toasted. Yum!

Provided by Kellens mum

Categories     Lunch/Snacks

Time 21m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

1 ripe avocado, halved, seeded, and peeled
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons fresh Italian parsley
8 slices whole grain bread
6 ounces sliced jack cheese
1 large tomatoes, thinly sliced
2 tablespoons mayonnaise

Steps:

  • In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley. Set aside.
  • Lightly spread mayo on each of the bread slices. To build your sandwich, turn one slice of bread mayo side down in skillet; top with cheese; spread with avocado mixture and top with tomato slices the remaining bread slices.
  • Cover your skillet with a lid or foil and cook on medium-low for several minutes to allow the cheese to melt and fillings to warm. Remove lid and increase heat to medium-high. Continue cooking until your bread is done to your liking.
  • Note: You may substitute butter for the mayo, however, I find that the mayo makes the bread crispier and less greasy than butter. And it leaves no mayo taste behind.

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