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AVOCADO SUNRISE OMELET
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Rating

4 of 5 2

2 Ratings | 1 Comment(s)

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  • Preparation

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  • Cook Time

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  • Total Time

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Recipe Provided By

Ingredients

  • 8.000 8
    eggs
  • 1.000 1
    green onion, sliced
  • 1.000 1 cup
    sliced fresh mushrooms
  • 1.000 1
    Califomia avocado, seeded, peeled and diced
  • 0.500 ½ cup
    shredded Cheddar cheese
  • 0.000
    Salt and pepper

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Instructions

  1. Beat eggs with fork until lemon colored.
  2. Stir in green onion, mushrooms, and avocado.
  3. Add salt and pepper to taste.
  4. Pour egg mixture into oiled 12 inch skillet; cook until bottom of omelet is set.
  5. Flip omelet over in pan; continue to cook until set.
  6. Remove omelet from pan to warm plate; sprinkle top with cheese.
  7. Cut into pie-shaped wedges and serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

Per Serving: 240 calories, 18g fat (5g saturated, 8g monounsaturated, 3g polyunsaturated), 425mg cholesterol, 6g carbohydrate, 4g fiber, 14g protein, 710mg sodium. Notes: analysis includes 1/8 tsp salt and 1/8 tsp pepper per serving.

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Comments

  • Avocado Sunrise Omelet

    This is a great omelet. My whole family enjoyed it.
    I served oranges and toast as sides; with hot tea to drink.
    I'm not a huge fan of mushrooms, so I always keep a can of mushroom soup in the cupboard. I substitute the concentrated soup mix for mushrooms in recipes.
    Sub: 2 tablespoons mushroom soup (without adding any liquid) instead of cut up mushrooms.
    Sub: regular yellow onions - minced very tiny- 2 slices or maybe 3 tablespoons instead of green onions. Excellent !! taste. The avocado's added a new flavor. The picky eaters cleaned the plate.

    Submitted By Carol - May 15, 2010

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