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Recipe Provided By the California Avocado Commission
With a short ingredient list and simple preparation, this delicious avocado omelet is perfect anytime. Good source of Vitamin A, Calcium and Iron. Excellent source of Vitamin C.
eggs, lightly beaten
low fat milk
Nonstick cooking spray
shredded Cheddar cheese
sliced green onion
chopped red bell pepper
ripe, Fresh California Avocado, seeded peeled and cubed
- Mix eggs and milk.
- Spray a large skillet with nonstick cooking spray and heat over medium low heat. Pour egg mixture into skillet. Cook eggs until top is almost set.
- Sprinkle with cheese and green onion. Cook until cheese melts, about 2 minutes.
- Top with red pepper and avocado, fold over and serve immediately.
Serving Suggestion: For a tasty brunch serve with a fresh fruit salad on the side.
Beverage Pairings: Great with a mug of hot coffee.
*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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Nutrition information per serving
Calories 310; Total Fat 23 g (Sat 7 g, Trans 0 g, Poly 3 g, Mono 12 g); Cholesterol 295 mg; Sodium 210 mg; Potassium 550 mg; Total Carbohydrates 11 g; Dietary Fiber 3 g; Total Sugars 2 g; Protein 16 g; Vitamin A 1187 (IU); Vitamin C 30 mg; Calcium 176 mg; Iron 2.4 mg; Vitamin D 74 (IU); Folate 117 mcg; Omega 3 Fatty Acid 0.18 g
% Daily Value*: Vitamin A 25%; Vitamin C 50%; Calcium 20%; Iron 15%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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