Dees Spanish Avocado Omelet Recipes

DEES SPANISH AVOCADO OMELET

Steps:

• Spray hot skillet with Pam cooking spray.
• Pour in beaten eggs.
• Add green onions and sliced mushroom.
• Add shredded cheese.
• Add avocado slices.
• Flip in half; top with salsa.
• Plate.

HASS AVOCADO SUNRISE OMELET

Steps:

• Saute mushroom about 5 minutes, till cooked. Place in small bowl.
• Beat eggs with fork until light and lemon colored.
• Stir in green onion, mushrooms, avocado and cheese.
• Add salt and pepper to taste.
• Pour egg mixture into oiled 12" skillet; cook until bottom of omelet is set, 3-5 minutes.
• Flip omelet over in pan; continue to cook until set.
• Cut into pie-shaped wedges and serve.

AVOCADO OMELET

Steps:

• In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
• Remove from heat.
• While onions are simmering, peel avocados and reserve a few slices for garnish.
• Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
• Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
• Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!

PRESIDENT NIXON'S SPANISH OMELET

Steps:

• Heat olive oil in 1-quart saucepan.
• Add onions and garlic and saute for 2 minutes, or until golden brown.
• Add julienned green pepper, cover and simmer for 2 minutes.
• Add diced tomatoes.
• Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
• Bring to a boil, stirring constantly.
• Simmer on low-to-medium for 10 minutes, stirring often.
• Remove from heat.
• Remove bay leaf.
• Use at once OR store in the refrigerator in a covered jar.
• Heat 1 tsp butter in an 8-inch frying pan.
• Break eggs into a small bowl, season with salt and pepper.
• Beat eggs well.
• Pour into the hot skillet and cook over low heat for 1 minute.
• Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
• Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
• Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
• Tip the pan and use a fork to fold the omelet in half.
• Lift the whole thing out with a spatula onto a serving dish.
• Garnish with parsley sprig and serve at once.
• Serve with toasted whole grain bread, warm rolls or corn bread.
• If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.

AVOCADO & FETA OMELET

Steps:

• Heat 1 tablespoon of olive oil in a small pan over medium heat.
• Mix the egg whites and paprika together; pour mixture into pan.
• After one minute, place the basil leaves over the egg whites.
• Once the egg whites start to form, spread out the sliced avocado on top and sprinkle with feta cheese.
• Let cook for 3 minutes and then remove from heat.
• Fold half of omelet over and serve.