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Ingredients:
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1 avocado from Mexico, halved, pitted, peeled and diced
1 large tomato, seeded and diced
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
Salt (as needed)
8 large eggs, divided
4 teaspoons butter or vegetable oil
1 cup shredded Monterey Jack or Jalapeño Jack cheese, divided
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Preparation:
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In a medium bowl, combine avocado, tomato, lime juice, cilantro and 1/2 teaspoon salt. To make each of two omelets; in a small bowl, whisk 4 of the eggs with 2 tablespoons water and 1/4 teaspoon salt. In a medium skillet (preferably nonstick), over medium-high heat, heat 2 teaspoons of the butter. Add egg mixture; cook, lifting cooked eggs at edges to allow liquid to run under, until almost set, about 2 minutes. Sprinkle with 1/2 cup of the cheese. Add half of the avocado mixture on one half of the omelet; slide onto plate and flip remaining omelet half over filling; cut in half and keep warm. Repeat to make a second omelet.
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Serves: 4
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Cook Time:
6 min.
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Prep Time:
15 min.
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Suggestions:
Ripe Hass avocados are almost black and slightly soft when gently pressed. Look for "Mexico" in the sticker for the authentic flavor!
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