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 OMELET
I got this from an old friend. It is easy and quite good. Just make the omelet as you would normally with the diced avocado in the middle when you fold the omelet. Then pour the sauce over it. YUM! I added shredded pepper jack cheese like you would in a normal omelet. You could also use plain cheddar.
Provided by OceanLuvinGranny
Categories Breakfast
Time 22m
Yield 1 batch, 6 serving(s)
Number Of Ingredients 14
Steps:
- In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
- Remove from heat.
- While onions are simmering, peel avocados and reserve a few slices for garnish.
- Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
- Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
- Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!
Nutrition Facts : Calories 366.1, Fat 31.9, SaturatedFat 11.4, Cholesterol 244.2, Sodium 684.9, Carbohydrate 14.3, Fiber 7.9, Sugar 3.8, Protein 9.8
AVOCADO & FETA OMELET
Make and share this Avocado & Feta Omelet recipe from Food.com.
Provided by FitKimTV
Categories Breakfast
Time 7m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon of olive oil in a small pan over medium heat.
- Mix the egg whites and paprika together; pour mixture into pan.
- After one minute, place the basil leaves over the egg whites.
- Once the egg whites start to form, spread out the sliced avocado on top and sprinkle with feta cheese.
- Let cook for 3 minutes and then remove from heat.
- Fold half of omelet over and serve.
Nutrition Facts : Calories 358.9, Fat 28.1, SaturatedFat 7.4, Cholesterol 25.3, Sodium 502.5, Carbohydrate 11.9, Fiber 7.7, Sugar 2.8, Protein 18.2
AVOCADO AND GOAT CHEESE OMELET
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.
AVOCADO OMELET
Enjoy a quick and delicious breakfast with this Avocado Omelet. This Avocado Omelet has avocado slices inside and guacamole on top for double the avocado goodness. Serve with 100% whole wheat toast to add some nutritious grains to your breakfast!
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Mix cream cheese spread and 1 Tbsp. milk until blended. Mash 3 avocado slices in small bowl. Add 2 Tbsp. cream cheese mixture and remaining milk; mix well.
- Heat oil in medium nonstick skillet on medium heat. Add onions and peppers; cook 2 min., stirring occasionally. Add tomatoes; stir. Cook 1 min. Remove from skillet; cover to keep warm.
- Whisk whole eggs, egg whites and remaining cream cheese mixture until blended; pour into skillet. Cook 3 to 4 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist; top with onion mixture and 4 of the remaining avocado slices.
- Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto plate; cut in half. Cut remaining avocado slice in half. Top each serving with avocado sauce, parsley and 1 avocado piece.
Nutrition Facts : Calories 260, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 150 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
GREEK VEGGIE OMELET
Steps:
- Whisk together eggs, milk and salt. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat; saute mushrooms and onion until golden brown, 5-6 minutes. Stir in spinach until wilted; remove from pan., In same pan, heat remaining oil over medium-low heat. Pour in egg mixture. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetables on 1 side; sprinkle with cheese and olives. Fold to close; cut in half to serve. Sprinkle with pepper.
Nutrition Facts : Calories 271 calories, Fat 19g fat (5g saturated fat), Cholesterol 378mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
GREEK OMELET WITH ASPARAGUS AND FETA CHEESE
This omelet is filled with a mixture of cherry tomatoes, spinach, bell pepper, and asparagus. Feta cheese gives it that distinctive Greek flavor that pairs perfectly with the veggies.
Provided by Valerie Brunmeier
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir asparagus and red bell pepper until the vegetables start to soften, about 3 minutes. Stir in cherry tomatoes, spinach, garlic, oregano, basil, and salt and continue cooking until tomatoes are soft and spinach has cooked down, another 3 to 5 minutes. Remove from heat and transfer vegetables to a plate.
- Melt butter in clean skillet over medium heat. Whisk eggs and milk in a bowl and pour into hot butter, swirling skillet to cover entire bottom with egg mixture. Pull up an edge of the omelet with a spatula and tilt pan to allow unset egg to run underneath and cook; continue around pan, lifting omelet edge and tilting pan, until all the egg mixture is set. Sprinkle omelet with salt.
- Spoon cooked asparagus mixture onto one side of the omelet and sprinkle with feta and Cheddar cheeses. Gently fold half the omelet over the vegetables and cheese and press edges lightly to seal in the filling. Cook until filling is hot and Cheddar cheese has melted, 1 to 2 more minutes. Cut in slices to serve.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.3 g, Cholesterol 319.9 mg, Fat 27 g, Fiber 1.3 g, Protein 15.5 g, SaturatedFat 11.5 g, Sodium 451.8 mg, Sugar 3.1 g
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