AVOCADO GREEK OMELET
This is a favorite in my household! It's our Sunday morning tradition!
Provided by Jack1010Sally
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 23m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 392 calories, Carbohydrate 10.5 g, Cholesterol 329.1 mg, Fat 31.3 g, Fiber 4.1 g, Protein 19.1 g, SaturatedFat 12.3 g, Sodium 1013.6 mg, Sugar 4.4 g
AVOCADO, CHEDDAR, AND TOMATO OMELET
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
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
BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
Categories Cheese Egg Breakfast Brunch Quick & Easy Bacon Avocado Summer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 11
Steps:
- In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
- In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
TOMATO & CABBAGE SALSA "CRACK" RECIPE - (4.5/5)
Provided by lindaauman
Number Of Ingredients 10
Steps:
- Combine all ingredients in large pot. Cook until well done, about 45 minutes. Use an immersion blender to preferred consistency. Put in sterile pint jars with 1/2 inch head space. Process in water bath canner for 15 minutes. Makes about 14 pints. Note: Sometimes I use my "stovetop smoker" to smoke about 1/4 of the tomatoes; just wash, cut out the stem, and stack in the smoker! This adds a little smokey flavor to the salsa.
TOMATO AND AVOCADO SALSA
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 20m
Number Of Ingredients 8
Steps:
- Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 435 milligrams, Sugar 4 grams
TOMATO & AVOCADO SALSA
This doubles up as both the guacamole and the tomato salsa element of a Mexican meal
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
BAJA OMELET WITH AVOCADO- TOMATO SALSA FRESCA RECIPE
Provided by SheHansen
Number Of Ingredients 23
Steps:
- 1. To make the salsa fresca: In a glass or ceramic bowl, gently stir together the tomatoes, avocado, green onions, jalapeno, cilantro, lime juice, and salt. Cover and refrigerate for at least 1 hour to blend the flavors. 2. To make the omelet: Arrange the broiler rack about 5 inches from the heat source and preheat the broiler. In a small bowl, toss together the crabmeat, bell pepper, chives, and lemon juice. Set aside. 3. In another bowl, whisk together the eggs and water until frothy. In an ovenproof skillet over medium heat, warm 1 teaspoon of the oil. Add half of the egg mixture, stir briefly, and then let the eggs begin to set around the edges. Using a spatula, lift the edges and tilt the pan to allow the uncooked eggs to run underneath. Cook until the eggs are almost set but still moist. 4. Spread half of the crabmeat mixture over half of the eggs. Season to taste with salt and pepper. Fold the uncovered half of the eggs over the filling. Cut the cheese into 8 equal slices and arrange 4 slices on top. Place the pan in the broiler and cook until the cheese melts, about 30 seconds. Slide the omelet onto a warmed serving plate and keep warm. Make a second omelet with the remaining ingredients. 5 Cut each omelet in half and arrange on warmed plates. Garnish each omelet with a few slices of avocado and a cilantro sprig. Divide the salsa among 4 ramekins and serve with the omelets.
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