GRILLED AVOCADO, TOMATO, RED ONION SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 21m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Preheat a grill over medium heat.
- Cover a large tray with tomato quarters, and set aside.
- Place avocado halves in a bowl and drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds. Remove and place on top of the tomatoes arranged on tray. Drizzle with olive oil again.
- In another bowl, cover the red onion slices with the juice from the lemon half and olive oil. Place onions in the empty avocado pit holes. Cover with the lemon/olive oil mix. Then, top with pesto, distributing generously on all sides. Sprinkle pine nuts and cheese on top, to taste.
AVOCADO BREAD
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
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.
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
MELTING TOMATO & BASIL OMELETTE
Simple and ready in just 10 minutes
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 10m
Number Of Ingredients 6
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 AND BASIL OMELETTE
Make and share this Tomato and Basil Omelette recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut each tomato in half and squeeze lightly to press out the seeds and juice. Chop the flesh coarsely and place in a saucepan with 2 tbsps of the olive oil and the bay leaf.
- Cook over a brisk heat for 15-30 minutes until all the moisture has evaporated and the mixture has dried out, almost to a paste. Set aside to cool slightly.
- Meanwhile pick the leaves from the sprig of thyme and place in a bowl with the garlic and basil. Break in the eggs, season wth salt and pepper and beat with a fork. Add the tomato and mix well.
- Heat a frying pan over a high heat and add the remaining olive oil, swirling it round the pan. Add the egg mixture and cook, stirring continuosly with a fork in a circular motion, until the eggs have set evenly but are still creamy.
- Leave the pan over the heat undisturbed for 30 seconds to brown the bottom. Remove it from the heat, turn out of the pan onto a plate and serve with some black Nice olives.
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- In a medium bowl, whisk together the eggs, cream, salt and pepper. Set aside to rest while you cook the fillings (see notes above on why letting the mixture sit for 15 minutes improves the result!).
- Heat avocado oil in an 8-inch or 10-inch skillet over medium heat. Add the vegetables. Saute for 5-7 minutes (time may vary depending on the size of your chopped veggies), until they are soft and lightly browned, and any moisture has evaporated. Transfer the veggies to a plate and cover to keep warm. Wipe any veggie remnants from the pan.
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- As the edges start to set, use a spatula to gently push them toward the center of the pan, so that the uncooked egg can hit the surface of the pan. Repeat this process of pushing the cooked edges in, tilting the skillet as necessary to spread the uncooked eggs underneath, until the omelette is just barely set, about 45-60 seconds.
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