Avocado Feta Omelet Food

AVOCADO GREEK OMELET

Steps:

• Whisk eggs in a small bowl until smooth.
• Preheat a nonstick skillet over medium heat. Pour in eggs. Scatter feta cheese, avocado, tomatoes, olives, and basil over 1 side. Cook until bottom is golden brown, about 5 minutes. Fold over; cook until center is set, about 3 minutes more.

AVOCADO & FETA OMELET

Steps:

• Heat 1 tablespoon of olive oil in a small pan over medium heat.
• Mix the egg whites and paprika together; pour mixture into pan.
• After one minute, place the basil leaves over the egg whites.
• Once the egg whites start to form, spread out the sliced avocado on top and sprinkle with feta cheese.
• Let cook for 3 minutes and then remove from heat.
• Fold half of omelet over and serve.

CAULIFLOWER AND FETA OMELET

Steps:

• Beat eggs with 1/4 teaspoon salt.
• Spray nonstick skillet with cooking spray.
• Heat oil & crushed red pepper flakes in a 10-inch heavy nonstick skillet over medium-high heat until it shimmers, then sauté cauliflower until browned and tender, 5 to 9 minutes.
• Reduce heat to medium, then add garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper and sauté 1 minute.
• Pour eggs over cauliflower.
• Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 4 to 5 minutes.
• Slide out onto a large plate.
• Put skillet over omelet and, using pot holders, firmly hold plate and skillet together, then invert omelet back into skillet and cook 1 to 2 minutes.
• Slide out onto plate and sprinkle with feta and parsley. (You can use cheddar if you want).

HASS AVOCADO SUNRISE OMELET

Steps:

• Saute mushroom about 5 minutes, till cooked. Place in small bowl.
• Beat eggs with fork until light and lemon colored.
• Stir in green onion, mushrooms, avocado and cheese.
• Add salt and pepper to taste.
• Pour egg mixture into oiled 12" skillet; cook until bottom of omelet is set, 3-5 minutes.
• Flip omelet over in pan; continue to cook until set.
• Cut into pie-shaped wedges and serve.

DEES SPANISH AVOCADO OMELET

Steps:

• Spray hot skillet with Pam cooking spray.
• Pour in beaten eggs.
• Add green onions and sliced mushroom.
• Add shredded cheese.
• Add avocado slices.
• Flip in half; top with salsa.
• Plate.

POACHED EGGS ON AVOCADO & FETA TOAST

Steps:

• Fill a large saucepan with water, add the vinegar and bring to a hard boil over a high heat. Once boiling, reduce the heat so the water is simmering, then use a spoon to swirl the water into a whirlpool. Crack in both eggs and cook for 2 1/2 mins.
• Meanwhile, in a small bowl, mash the avocado, feta, chilli flakes and lemon juice, and season well with black pepper. Toast the bread.
• Pile the avocado and feta on the toast, then put a poached egg on top of each.

FETA OMELET

Steps:

• Scramble the eggs and fry on a pan, just like any omelet. I listed 3 because that's how many I use, but use however many you like.
• When the egg is cooked, sprinkle feta and parmesean in the middle. Drizzle the sauce on top.
• Fold it however you like to fold omelets, serve.

AVOCADO OMELET

Steps:

• In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
• Remove from heat.
• While onions are simmering, peel avocados and reserve a few slices for garnish.
• Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
• Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
• Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!