Easy Avocado Omelet
DAIRY
FREE
NUT
FREE
PALEO
DIET
A fluffy, soft, and delicate blanket of eggs with smooth, rich avocado tucked in the center, this omelet is wonderful for any meal.
| Prep Time 5 minutes |
Cook Time 5 minutes |
Makes 1 omelet |
Serving Size 1 omelet |
INGREDIENTS
2 large eggs
2 TB. water
¼ tsp. sea salt
1 TB. ghee or animal fat
¼ cup red onion, diced small
½ clove garlic, minced
¼ cup mashed avocado
METHOD
1 In a small bowl, beat eggs, water, and sea salt until blended and foamy.
2 In a medium skillet or omelet pan over medium-high heat, heat ghee. When hot, add red onion and garlic, and cook, stirring, for about 2 minutes.
3 Pour egg mixture in the center of the skillet. Using a spatula, gently push cooked parts of eggs from the outer edges of the skillet toward the center so uncooked eggs can reach hot skillet surface. Cook for about 2 minutes, gently moving cooked egg portions as needed until top surface of eggs is thickened and no visible liquid egg remains.
4 Place avocado on one side of cooked eggs, and use the spatula to fold omelet onto avocado.
Variation
Salmon, Spinach, and Tomato Omelet with Avocado
In addition to the ingredients in step 2, add ¼ cup chopped red ripe tomato, ½ cup chopped baby spinach, and ¼ cup poached and flaked salmon. After cooking 2 minutes, add 1 teaspoon fresh lemon juice and 2 teaspoons chopped fresh basil, and stir. Proceed with step 3.