Omelette with Avocado and Veggies
Equipment
- nonstick saute pan
Ingredients
- 4 eggs
- ½ cup shredded cheddar cheese
- ¼ t. kosher salt
- ½ Cup red pepper, small diced
- ½ Cup cucumber, deseeded and small diced
- 1 tbsp jalapeno, deseeded and minced
- ½ Cup cherry tomatoes, quartered
- 3 tbsp sour cream
- 1 t. cilantro, finely minced
- ½ lime
- kosher salt
- extra virgin olive oil
Instructions
- Heat a nonstick saute pan on medium high with a teaspoon or two of olive oil.
- While pan is heating up small dice cucumber and red pepper. Mince and deseed jalapeno. Quarter cherry tomatoes and finely chop cilantro.
- Mix together sour cream, cilantro, a squeeze of lime and a pinch of salt. Set aside.
- Saute red pepper, minced jalapeno and a pinch of kosher salt for about a minute. Put mixture into a bowl then add your cucumbers and cherry tomatoes. Add a squeeze of fresh lime juice. Taste for seasoning. Add another pinch of kosher salt if needed.
- Whisk together eggs, cheddar cheese and ¼ t. kosher salt. Use a half cup measuring cup and pour egg and cheese mixture into pan.
- Once bottom is set and cooked use your spatula to flip omelette. Let omelette finish cooking and use your spatula to put the unfolded omelette onto a plate. Repeat with the rest of the egg mixture.
- Fill omelette down the center with bell pepper mixture. Fold one side onto the middle and then fold over again so the fold is facing down.
- Top with cilantro sour cream, sliced avocado and another pinch of kosher salt. Serve immediately.
Tried this recipe?Let us know how it was!