Contains: Eggs, dairy, potentially nightshade. Is: Vegetarian, potentially Paleo / Whole30 if cheese is omitted.
As you may recall, I made guacamole two weeks ago, and shortly prior I posted a review of a restaurant that I featured as my favorite dish: avocado salad. So hey, we have an avocado omelet, with a break last week from this wonderful healthily-fatty fruit, a couple of tofu recipes.
Well, one of the avos from the guacamole was way too hard and solid to end up as guacamole that day… so it ended up (half of it) in an omelet made 4 days later. Pretty good! So, I re-made it the following day with the other avo half. That’s the recipe I’m putting here, although it is some weeks since I made it.
I don’t add salt to my omelets (or scrambled eggs for that matter). I figure the cheese has sufficient for me – your mileage may vary.
DO use whole eggs. You’re really not getting any “health bennies” by tossing the yolks.
Prep Time: 10 minutes.
Cook Time: 10-18 minutes, depending on ingredients.
Rest Time: None.
Cuisine: Western breakfast.
Leftovers: I suppose you could.
Vegetarian Avocado Omelet
Note: EVERYTHING IS OPTIONAL, except the eggs and the avocado. Well, you can omit the avocado, but you’ll have to name this omelet something else… You can use mushrooms, spinach, onions, scallions (the list can go on) as you choose. Just don’t so overload the omelet that it becomes hard to fold. You can eliminate the cheese for Paleo or lactose intolerance. The avo will provide the missing creaminess.
- An ounce or so of bell pepper (or sliced mushroms, or finely chopped onions, or a good handful of fresh spinach, or…)
- 3 large eggs, beaten.
- 1/2 avocado, minus seed and skin, coarsely mashed.
- Ground pepper to taste (and/or whatever your favorite seasonings for eggs may be).
- An ounce or two of a good melting cheese (I used cheddar).
- A sprinkling of cilantro, torn apart (and/or scallion greens, or perhaps a fresh basil).
- A healthy cooking oil (I used – natch – avocado oil).
Heat your skillet to medium/medium-high, add the oil, then add the veggies of your choice (bell pepper in small slivers, sliced mushrooms, chopped onion, or that spinach). At any rate any veggie that will be best pre-cooked before going into an omelet.
Sauté for 5 minutes or so, until fairly cooked, and water has been extracted / cooked off.
Remove and reserve veggies.
Add the avocado to the beaten eggs, and mix, mashing down any large hunks of avocado with the tines of a fork.
Decant evenly into the hot skillet, spreading the mix out with a spatula. In order to get any excess egg in contact with the skillet, I gently lift up edges, tilt the pan, and let the eggs fun there. You may well have another method. Do not be adding these or subsequent ingredients to eggs that are NOT cooking – the cooking process can happily continue to occur as you add them.
Grind fresh black pepper around the omelet. (Or whatever spices you use.)
Add the bell pepper to one side of the omelet – I pick the side that looks like it would be harder to flip – ie in this case, a thicker amount of avocado. Spread it around so there’s not just one or two big clumps.
Add the cheese to that side. Spread it around so there’s not just one or two big clumps.
Add the cilantro (scallion greens, basil or other leafy quick-cooking herb) atop that.
Cover with a lid or foil (this latter can be re-used for subsequent dishes) if your skillet lacks a lid.
Reduce heat if needed. Cook this way for about 3 more minutes, then gently fold the omelet over itself. At this point, definitely reduce the heat to medium low, and re-cover. Allow to cook until reaching the level of done-ness you prefer – if you don’t cook omelets often you may need to check ever so often because different range tops and skillets may vary.
Serve. Cut in half if you plan to share. Enjoy!
Thus ends my full month of making vegetarian or vegan recipes for the blog. I’m planning for at least one a month for future months. Meanwhile, this has been the month when I took my half-a-pig pork share, and I’m also putting truly farm-fresh cockerels by, so expect some recipes along those lines in the next few months. Oh, and yes… potatoes.. Perhaps, many potatoes!
Come on over and visit Fiesta Friday. A good batch of recipes, as per usual. Then, make a stop over at Full Plate Thursday, which always has a plate-full of treats. Or maybe a cabinet full of plates?