Ingredients for Hass Avocado Sunrise Omelet
- 2 large eggs
- Green Onion
- Fresh Mushrooms
- ½ ripe Hass avocado
- Shredded Cheddar Cheese
- Salt And Pepper
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How to Make Hass Avocado Sunrise Omelet
- Crack 2 eggs into a bowl and whisk with a fork until light and frothy. Season with salt and pepper to taste.
- Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
- Pour the whisked eggs into the hot skillet and cook, gently lifting the edges to allow uncooked egg to flow underneath, until the eggs are mostly set but still slightly wet on top.
- In a small bowl, mash ½ a Hass avocado with 1 tablespoon of lime juice, a pinch of salt, and a pinch of red pepper flakes (optional).
- Spoon the mashed avocado mixture onto one half of the omelet.
- Sprinkle with ¼ cup of chopped red onion and 1 tablespoon of chopped cilantro.
- Fold the omelet in half and cook for another minute, until the avocado is warmed through and the cheese is melted (if using).
- Slide the omelet onto a plate and serve immediately. Garnish with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
34g
Carbs
1g
