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Debbie Shore's Pepper Avocado Omelet
Ingredients
-
1
medium poblano or green sweet pepper, roasted,* seeded and chopped
-
2
tablespoons butter
-
2
eggs, lightly beaten
-
1/2
medium avocado, peeled, seeded and coarsely chopped
-
1/4
jalapeno pepper, thinly sliced (optional)
-
1/4
cup manchego cheese, shredded (1 oz.)
-
Crushed red pepper
-
1
recipe Fresh Tomato Compote, recipe below
Directions
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.Season with black pepper and crushed red pepper. Serve with Fresh Tomato Compote and toast.
From the Test Kitchen
- Tip 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
Ingredients
-
1
tablespoon olive oil
-
1/2
cup thinly sliced onion
-
1
cup halved cherry tomatoes
-
1
tablespoon snipped parsley
-
1/8
teaspoon salt
-
1/8
teaspoon black pepper
Directions
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)
- Servings Per Recipe 2,
- Calories 509,
- Protein (gm) 16,
- Carbohydrate (gm) 35,
- Fat, total (gm) 37,
- Cholesterol (mg) 262,
- Saturated fat (gm) 15,
- Monosaturated fat (gm) 14,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 7,
- Sugar, total (gm) 8,
- Vitamin A (IU) 1895,
- Vitamin C (mg) 163,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 89,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 703,
- Potassium (mg) 696,
- Calcium (DV %) 293,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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