Avocado and Cheese Omelet


Avocado and Cheese Omelet

Avocado is fantastic plain, in guacamole and heated as part of a dish like my chicken avocado.  The avocado takes on rich creamy warm flavors and is just fantastic.  The only problem with the avocado is its shelf life.  If you don’t use them fast they will turn on you and you end up throwing them away.  I faced just this problem this week with three avocados that had been sitting on my counter patiently waiting for me to use them in a special way in a recipe.  Well, I forgot they were there and when I did finally notice them, they were ripe and needed to get used now.  So I tried an experiment and put the three of them in the refrigerator and to my surprise and happiness they were just perfect after spending three days chilling.  So today they take front stage in this recipe.

Ingredients:

4          Eggs, beaten

1 tsp.   Olive oil

1          Avocado, sliced

¼         Red pepper, sliced

1/8       Red onion, sliced

1 oz.    Shredded cheese

Ground black pepper to taste

Directions:

Heat the olive oil in a medium skillet over medium heat and add the onion and red pepper, cook for about 1 minute.  Add the egg mixture, season with the pepper and cook until the eggs are slightly runny.  Add the avocado and cook for another minute before adding the cheese.  Flip on side of the egg onto the other and cook until the cheese melts, turning once in the process.

Serves two

4 thoughts on “Avocado and Cheese Omelet

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