Guacamole Omelet

I don’t know about you but my favorite breakfast consists of some variation of eggs mixed with leftover veggies from dinner.

Guacamole Omelet

I love poached eggs but I don’t have the patience whatsoever (please tell me I’m not the only one).

Guacamole Omelet

I’m usually too ravenous and lazy in the morning to bother doing anything other than scrambled eggs.

Guacamole Omelet

I’ve recently discovered, however, that a pretty omelet is just as easy.

Guacamole Omelet

Just make sure you vigorously shake the pan after pouring in the eggs.

Guacamole Omelet

The omelet should be able to move freely in the pan.

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Hope you are inspired, and happy breakfast-ing!

Guacamole Omelet

Guacamole Omelet
Adapted from The Los Angeles Times California Cookbook and my guacamole
Time: 5 minutes
Serves 1

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• ½ avocado, peeled and diced
• 1 small tomato, seeded and diced
• ½ small onion, diced, ~ 2-3 Tbsp. (or omit if you don’t like raw onion)
• 2 tsp. lemon juice
• Dash of sea salt
• Fresh ground pepper, to taste
• Dash of garlic powder (optional)
• 3 drops hot sauce (optional)
• 1 tsp. butter
• 2 eggs
• 1 tablespoon water

In a small bowl add diced avocado, tomato, onion, lemon juice, sea salt, ground pepper, garlic powder, and hot sauce and gently combine with your hands (or mash with a fork if desired). Set aside.

Mix eggs, water, and a dash of salt and pepper in a bowl. Beat briskly with a fork. Heat a nonstick skillet or omelet pan over medium heat. Add 1 tsp. butter and swirl to coat. Immediately pour eggs into hot pan and swirl to coat the entire pan. Shake the pan vigorously and let cook for about 1 ½ minutes or until eggs begin to set. Omelet should move freely. Spoon guacamole mixture over half of omelet. Slip broad spatula under omelet and fold in half carefully. Tilt the pan and carefully slide omelet onto a plate. Serve with additional salt, pepper, and/or hot sauce if desired.

Guacamole Omelet

4 responses to “Guacamole Omelet

  1. That’s a seriously good looking omelet! To add to the flavor just a bit, sometimes I pick one ingredient to cook in to the eggs, and then put the rest in the omelet like you have here. In this omelet, I would have cooked the onions with the eggs of the omelet, having them in the outside. It changes the flavor a bit, and I really like the way that usually works out!

  2. Matt

    Looks good Meg! The texture looks perfect.

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