Is there anything more satisfying than a perfectly cooked breakfast watching your omelette unfold into a golden, fluffy canvas cradling your favorite ingredients? If you're nodding in agreement and if avocados are one of your go-to healthy fats, you might have just found the ideal breakfast dish — the avocado omelette.
Avocado Omelet
The marriage of avocados and eggs in culinary creation isn't a new one. It is a harmonious bond that many cuisines have celebrated, perhaps notably in the form of the Mexican breakfast staple, 'Huevos Ahogados' or drowned eggs. The avo-omelette's rise to fame can be attributed to its appeal to a wide range of dietary aficionados—paleo enthusiasts, plant-based dieters, and a keto crowd keen on avocados' healthy fats now have a common go-to meal. This dish's popularity continues to soar due to avocados' consistent culinary versatility and their status as a trending "superfood."
A delicious omelette is the star, but what's a star without a supporting cast? Try pairing this omelet with a helping of Fruit Salad with Mint and Lime or a Cauliflower Tortilla.
Ingredients
Serves: 4 Prep Time: 7 minutes Cook Time: 25 minutes
- 8 eggs
- ¼ cup water
- 1 avocado, sliced
- ½ cup bell peppers, diced
- 1 Jalapeno pepper, seeded and finely diced
- ¼ cup onion, finely diced
- 1 tablespoon fresh cilantro, minced
- 2 teaspoon fresh parsley, chopped
- Cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Avocado Omelet
Heat a large non-stick skillet over a medium heat and cook the bell peppers, jalapeno, and onions in some cooking fat until just tender.
Add the cilantro and parsley, season to taste and cook for a few more seconds. Set the cooked vegetables aside.
Whisk the eggs together with the water in a bowl and season to taste with salt and pepper.
Add some cooking fat to the skillet you used to cook the vegetables, reheat it to a medium heat and pour ¼ of the egg mixture in it.
Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
When the omelet is set, add ¼ of the cooked bell peppers and onions as well as ¼ of the sliced avocado, fold the omelet in half, cover and cook for another minute.
Set aside and repeat the process for the other omelets.
More Egg Recipes
If you love eggs as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Egg in a Jar
- Pickled Eggs
- Egg Drop Soup
- Egg and Avocado Salad
- Egg Fu Young
- One-Pan Egg and Vegetable Breakfast
- Egg and Vegetable Muffin Cups
📖 Recipe
Avocado Omelet
Ingredients
- 8 eggs
- ¼ cup water
- 1 avocado sliced
- ½ cup bell peppers diced
- 1 Jalapeno pepper seeded and finely diced
- ¼ cup onion finely diced
- 1 tablespoon fresh cilantro minced
- 2 teaspoon fresh parsley chopped
- Cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a large non-stick skillet over a medium heat and cook the bell peppers, jalapeno, and onions in some cooking fat until just tender.½ cup bell peppers, ¼ cup onion, Cooking fat, 1 Jalapeno pepper
- Add the cilantro and parsley, season to taste and cook for a few more seconds. Set the cooked vegetables aside.1 tablespoon fresh cilantro, 2 teaspoon fresh parsley
- Whisk the eggs together with the water in a bowl and season to taste with salt and pepper.8 eggs, ¼ cup water, Sea salt and freshly ground black pepper to taste
- Add some cooking fat to the skillet you used to cook the vegetables, reheat it to a medium heat and pour ¼ of the egg mixture in it.
- Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
- When the omelet is set, add ¼ of the cooked bell peppers and onions as well as ¼ of the sliced avocado, fold the omelet in half, cover and cook for another minute.1 avocado
- Set aside and repeat the process for the other omelets.
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