Ingredients for Dees Spanish Avocado Omelet
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How to Make Dees Spanish Avocado Omelet
- Spray a medium-sized nonstick skillet with cooking spray and heat over medium heat.
- In a bowl, whisk together 2 large eggs with a pinch of salt and pepper.
- Add 2 tablespoons of chopped green onions and 1/2 cup of sliced mushrooms to the skillet. Sauté for 2-3 minutes until softened.
- Pour the whisked eggs into the skillet and cook for 2-3 minutes, until the edges begin to set.
- Sprinkle 1/4 cup of shredded cheddar cheese (or your favorite cheese) over one half of the omelet.
- Arrange 1/2 of a ripe avocado, sliced, over the cheese.
- Gently fold the omelet in half using a spatula.
- Cook for another 1-2 minutes, until the cheese is melted and the avocado is heated through.
- Slide the omelet onto a plate, top with 2 tablespoons of your favorite salsa, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
9g
Fat
37g
Carbs
2g