1 Avocado From Mexico halved, pitted, peeled and diced
1 Large tomato seeded and diced
2 tbsp lime juice
1 tbsp fresh cilantro chopped
salt to taste
8 large eggs divided
4 tsp butter or vegetable oil
1 cup Monterey jack or jalapeño jack cheese shredded, divided
In a medium bowl, combine avocado, tomato, lime juice, cilantro and 1/2 teaspoon salt.
To make each of two omelets; in a small bowl, whisk 4 of the eggs with 2 tablespoons water and 1/4 teaspoon salt.
In a medium skillet (preferably nonstick), over medium-high heat, heat 2 teaspoons of the butter.
Add egg mixture; cook, lifting cooked eggs at edges to allow liquid to run under, until almost set, about 2 minutes.
Sprinkle with 1/2 cup of the cheese.
Add half of the avocado mixture on one half of the omelet; slide onto plate and flip remaining omelet half over filling; cut in half and keep warm.
Repeat to make a second omelet.
Mexican Omelet with Tomato & Avocado Salsa
Amount Per Serving 4
Calories from Fat 0
% Daily Value*
Total Fat 27g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 6g
Dietary Fiber 0g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!