Avocado Omelet

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The avocado omelette is more than just a breakfast. It's a canvas for culinary creativity and perfect partnership of flavor and nutrition.

Course Main Course

Cuisine American

Keyword avocado, omelet, omelette

Prep Time 7

Cook Time 25

Servings people

Calories 215kcal

Cost $8

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.