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Debbie Shore's Pepper Avocado Omelet

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

4. Season with black pepper and crushed red pepper. Serve with Fresh Tomato Compote and toast.

From the Test KitchenTo 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

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)
  • Servings Per Recipe 2,
  • cal. (kcal) 509,
  • Fat, total (g) 37,
  • chol. (mg) 262,
  • sat. fat (g) 15,
  • carb. (g) 35,
  • Monounsaturated fat (g) 14,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 7,
  • sugar (g) 8,
  • pro. (g) 16,
  • vit. A (IU) 1895,
  • vit. C (mg) 163,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 703,
  • Potassium (mg) 696,
  • calcium (mg) 293,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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