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Debbie Shore's Pepper Avocado Omelet

The roasted poblano peppers in this two-egg omelet recipe adds a spicy but not fiery flavor that complements the coarsely chopped avocado. For an impromptu guacamole, mash the remaining avocado with prepared salsa.

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  • Makes: 2 servings
  • Prep: 15 mins
  • Cook: 13 mins
  • Stand: 10 mins

Debbie Shore's Pepper Avocado Omelet



  1. Roast poblano pepper (directions below); set aside. In 12-inch nonstick skillet heat butter over medium-high heat. Add eggs; gently swirl to spread eggs to edge of skillet.
  2. When eggs begin to bubble, sprinkle with poblano, avocado, and jalapeno.
  3. When omelet is very lightly brown at edges, add cheese. With spatula loosen egg from sides; fold half the omelet over filling.
  4. Season with black pepper and crushed red pepper. Serve with Fresh Tomato Compote and toast.

From the Test Kitchen

To Roast Pepper:

Preheat oven to 425 degrees F. Halve pepper lengthwise; remove stems and seeds. Place halves, cut sides down, on foil-lined baking sheet. Roast 20 to 25 minutes. Wrap pepper in foil; let stand 10 minutes. Gently pull off skin in strips, using a sharp knife to help loosen. Makes 2 servings.

Fresh Tomato Compote



  1. In medium skillet heat olive oil. Add 1 onion; cook 5 minutes or until tender. Add halved cherry tomatoes, parsley, salt and ground black pepper. Heat through, serve with omelet.

Nutrition Facts (Debbie Shore's Pepper Avocado Omelet)

    Per serving:
  • 509 kcal cal.,
  • 37 g fat
  • (15 g sat. fat,
  • 3 g polyunsaturated fat,
  • 14 g monounsatured fat),
  • 262 mg chol.,
  • 703 mg sodium,
  • 35 g carb.,
  • 7 g fiber,
  • 8 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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