Tomato Avocado And Basil Omelet Over Grilled Bread Recipes

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TOMATO & BASIL OMELETTE



Tomato & basil omelette image

The classic combination of tomato and basil makes this simple omelette really sing.

Provided by Jamie Oliver

Categories     Breakfast     Eggs     Tomato     Cheap & cheerful     Family one-pan recipes     Meals for one

Time 25m

Yield 1

Number Of Ingredients 4

2 sprigs of fresh basil
3 cherry tomatoes
2 large eggs
olive oil

Steps:

  • Pick the leaves off the basil and roughly tear them.
  • Cut the cherry tomatoes in half on a chopping board.
  • Crack the eggs into a mixing bowl.
  • Add a tiny pinch of salt and pepper.
  • Beat well with a fork until fully combined.
  • Place a small non-stick frying pan on a low heat to warm up. Meanwhile...
  • Add ½ tablespoon of olive oil to the pan and turn the heat up to high.
  • Carefully add the tomatoes and fry for 1 minute.
  • Turn the heat down to low and sprinkle over the basil leaves.
  • Carefully pour in the eggs, then tilt the pan to spread them out evenly.
  • Using a fork, swirl the eggs around the pan a little.
  • When the omelette begins to cook and firm up, but still has a little raw egg on top, use a spatula to ease around the edges of the omelette, then fold it over in half - when it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.

Nutrition Facts : Calories 230 calories, Fat 19.2 g fat, SaturatedFat 4.3 g saturated fat, Protein 14.6 g protein, Carbohydrate 1.4 g carbohydrate, Sugar 1.4 g sugar, Sodium 0.92 g salt, Fiber 0.4 g fibre

MELTING TOMATO & BASIL OMELETTE



Melting tomato & basil omelette image

Simple and ready in just 10 minutes

Provided by Good Food team

Categories     Lunch, Main course, Supper

Time 10m

Number Of Ingredients 6

1 ripe tomato
1 tbsp grated vegetarian cheddar
3 basil leaves
1 spring onion , finely chopped
1 tbsp olive oil
2 eggs , beaten

Steps:

  • Finely chop the tomato and tip into a bowl with the cheese, basil leaves, spring onion, half the olive oil and some salt and pepper.
  • Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs. Cook until done to your liking, then spoon the tomato mix over half of the omelette. Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.

Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.72 milligram of sodium

TOMATO AVOCADO SANDWICH



Tomato Avocado Sandwich image

A vegan-friendly easy-to-make yummy sandwich.

Provided by ronnietong

Categories     Main Dish Recipes     Sandwich Recipes

Time 10m

Yield 1

Number Of Ingredients 5

½ avocado - peeled, pitted, and mashed
1 teaspoon garlic salt
1 slice ciabatta bread
3 slices tomato
1 pinch ground black pepper to taste

Steps:

  • Mix mashed avocado and garlic salt together in a bowl; spread onto ciabatta bread. Layer tomatoes over avocado and top with black pepper.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 41.5 g, Fat 16.9 g, Fiber 9.5 g, Protein 8 g, SaturatedFat 2.7 g, Sodium 2156.5 mg, Sugar 3.3 g

AVOCADO BREAD



Avocado Bread image

This easy and delicious quick bread uses avocado instead of butter or oil, giving it a subtle but distinct flavor and a dose of healthy fat. Try it for breakfast or as a snack.

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for the loaf pan
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 ripe large avocado
1 teaspoon lemon juice
3/4 cup sugar
1/2 cup half-and-half
1/2 teaspoon pure vanilla extract
1 large egg

Steps:

  • Preheat the oven to 375 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray.
  • Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
  • Thoroughly mash the avocado with the lemon juice in a large bowl. Add the sugar, half-and-half, vanilla and egg and whisk until thoroughly combined. Add the flour mixture and stir until incorporated.
  • Pour the batter into the prepared loaf pan and bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

AVOCADO, CHEDDAR, AND TOMATO OMELET



Avocado, Cheddar, and Tomato Omelet image

Make and share this Avocado, Cheddar, and Tomato Omelet recipe from Food.com.

Provided by threeovens

Categories     Cheese

Time 15m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 7

2 large eggs
2 tablespoons water
salt & freshly ground black pepper
1 teaspoon olive oil
1 ounce cheddar cheese, thinly sliced
1/4 avocado, sliced thin
1/2 large plum tomato, sliced thin

Steps:

  • In a small bowl, whisk together eggs, water, salt and pepper.
  • Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the egg toward the center, gently, to allow the uncooked egg to reach the skillet surface.
  • Once top starts to solidify, layer 1/2 of the omelet with the cheese, avocado, and tomato. Fold other 1/2 of omelet over and slide onto serving dish.

Nutrition Facts : Calories 387, Fat 31.3, SaturatedFat 10.8, Cholesterol 452.8, Sodium 321.8, Carbohydrate 6.6, Fiber 3.7, Sugar 2.1, Protein 20.9

EASY TOMATO OMELETTE



Easy Tomato Omelette image

Looking for a healthy high protein lunch or breakfast? This tomato omelette is just the trick - 20g protein per serving!

Provided by HurryTheFoodUp

Categories     Breakfast     Lunch

Time 10m

Number Of Ingredients 9

2 eggs
1 tsp olive oil
½ cup cherry tomatoes ((the sweeter the better))
½ cup basil, fresh ((dried will work if necessary))
¼ cup favourite cheese ((think cheddar, monterey jack, mozzarella, remember to avoid rennet if you're vegetarian))
salt ((to taste))
pepper ((to taste))
2 spring onions
1 chili ((red or green))

Steps:

  • Wash the tomatoes (and spring onions or chili if you're using them) and chop into small pieces.
  • Heat half the oil in a pan and fry the tomatoes for about 2 minutes. Set aside. Clean the pan with a tissue.
  • Crack the eggs into a bowl and beat well with a fork, adding the salt and pepper
  • Heat the rest of the oil in a pan (non-stick if possible) on low to medium heat. Use paper to wipe the oil around a little (or an oil spray if you have it).
  • Pour the egg mix into the pan
  • Using a spatula, ruffle the omelette so it doesn't stick. As you create gaps tilt the pan so the liquid fills the spaces.
  • Let it cook for about 2 minutes and...
  • Here's the important part: when the egg mixture looks nearly cooked (but there's still just a tiny bit of runny egg left) drop on the tomatoes and basil (and cheese, spring onions or chili if you're using them).
  • Fold the empty half of the omelette on top of the other.
  • Slide it onto a plate - the heat from closing the omelette will finish cooking the inside.

Nutrition Facts : Calories 345 kcal, Carbohydrate 11 g, Protein 23 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 373 mg, Sodium 1632 mg, Fiber 2 g, Sugar 6 g, TransFat 1 g, ServingSize 1 serving

TOMATO, AVOCADO AND BASIL OMELET OVER GRILLED BREAD



Tomato, Avocado and Basil Omelet Over Grilled Bread image

Provided by Food Network

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 garlic cloves, sliced
4 (1 to 1 1/2-inch thick) slices Italian bread)
6 eggs
3 tablespoons chopped Italian parsley, plus more for garnish (optional)
Salt and freshly ground pepper
4 to 6 thick slices ripe tomato
1 small avocado, peeled and sliced
6 to 8 basil leaves, chopped, plus more for garnsih (optional)
Grated provolone cheese (optional)

Steps:

  • Preheat the broiler or oven to 400 degrees. In a small bowl, combine 1 tablespoon of the olive oil with garlic, and let sit for 10 minutes. Brush 1 side of the bread with the seasoned oil, and put it under the broiler until lightly browned, 2 or 3 minutes. Set the bread aside and leave the broiler on. Whisk the eggs with the parsley and salt and pepper to taste. Heat an 8 to 10-inch skillet over medium heat, and add 1 tablespoon of oil, swirling the pant to coat the bottom. Pour in half the egg mixture. Use a spatula to push the cooked egg toward center, tilting the pan in a circular motion so that the uncooked egg flows to the outside. When the eggs are no longer runny, remove the omelet from the heat and arrange half the tomato, avocado, and basil on top. Put under the broiler until the eggs are cooked and the vegetables are warm, about 2 minutes. Using a spatula fold the omelet in half, sprinkle it with cheese if you wish and then fold it in quarters. Cover it to keep, and cook the second omelet in the same way. Arrange the grilled bread on 2 plates and put the omelets on top. Garnish with basil or parsley if you choose. Serve immediately.

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