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.
Source: Better Homes and Gardens
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Credit:
Andy Lyons
Recipe Summary
Debbie Shore's Pepper Avocado Omelet
Ingredients
Directions
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.
Nutrition Facts (Debbie Shore's Pepper Avocado Omelet)
Per Serving:
509 calories; total fat 37g; saturated fat 15g; polyunsaturated fat 3g; monounsaturated fat 14g; cholesterol 262mg; sodium 703mg; potassium 696mg; carbohydrates 35g; fiber 7g; sugar 8g; protein 16g; vitamin a 1895IU; vitamin c 163mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 89mcg; vitamin b12 1mcg; calcium 293mg; iron 6mg.