Name: Debbie Shore's Pepper Avocado Omelet
Prep time: 15 min
Cook time: 13 min
Ingredients: 1 poblano or green sweet pepper, roasted,* seeded and chopped; 2 tablespoons butter; 2 eggs, lightly beaten; ½ avocado, peeled, seeded and coarsely chopped; ¼ jalapeño pepper, thinly sliced (optional); ¼ cup manchego cheese, shredded (1 oz.); Crushed red pepper; 1 Fresh Tomato Compote, recipe below

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
½ cup thinly sliced onion
1 cup halved cherry tomatoes
1 tablespoon snipped parsley
⅛ teaspoon salt
⅛ teaspoon black pepper

Directions

Step 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.

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Debbie Shore's Pepper Avocado Omelet

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Recipe Summary