Avocado Salsa And Cilantro Omelet Food

AVOCADO, SALSA, AND CILANTRO OMELET

Steps:

• Using a fork (for good control), beat eggs with 1 teaspoon water until yolks and whites are completely combined and no streaks remain. The water helps incorporate them and steams while the omelet cooks, which puffs it up. Season with 1/8 teaspoon kosher salt and a few cracks of pepper.
• Heat butter in an 8-inch nonstick skillet over medium-high until foaming; swirl to coat. When foam subsides, pour eggs into center of skillet. Let stand 10 seconds. Stir eggs with a rubber spatula in a circular motion with one hand while shaking skillet with the other, about 15 seconds. Reduce heat to medium. Working your way around skillet, gather outer set eggs toward center, then tip skillet so runny eggs move to outside edges, about 1 minute. Lightly spread any remaining runny eggs evenly over top and cook until creamy but no longer wet.
• Lightly press 6 thin slices of avocado into far side of omelet (this prevents them from sliding around), and add 1 tablespoon each chunky red salsa and chopped fresh cilantro leaves before folding. Remove from heat. Tip pan away from you; gently slide spatula under near side of omelet and fold up and over avocado, cilantro and salsa. Slide onto a warm plate. Top with additional chopped cilantro leaves, if desired, and serve.

AVOCADO AND CILANTRO SALSA

Steps:

• Peel avocadoes and tomatoes and dice into small chunks.
• Mix with onions, cilantro, garlic and jalapeno peppers.
• Add tomato juice, cayenne pepper, Tabasco sauce and lemon juice to taste.

AVOCADO SALSA

Steps:

• Halve, pit, and peel avocados.
• Chop avocados fine and in a bowl stir together with remaining ingredients.
• Season to taste with salt and pepper.
• Best served at room temperature.
• May be made up to 4 hours early, covered with plastic wrap and refrigerated.

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!

CILANTRO SALSA

Steps:

• Mix all ingredients together in a large bowl.
• Cover and chill at least 2 hours before serving.

BAJA OMELET WITH AVOCADO- TOMATO SALSA FRESCA RECIPE

Steps:

• 1. To make the salsa fresca: In a glass or ceramic bowl, gently stir together the tomatoes, avocado, green onions, jalapeno, cilantro, lime juice, and salt. Cover and refrigerate for at least 1 hour to blend the flavors. 2. To make the omelet: Arrange the broiler rack about 5 inches from the heat source and preheat the broiler. In a small bowl, toss together the crabmeat, bell pepper, chives, and lemon juice. Set aside. 3. In another bowl, whisk together the eggs and water until frothy. In an ovenproof skillet over medium heat, warm 1 teaspoon of the oil. Add half of the egg mixture, stir briefly, and then let the eggs begin to set around the edges. Using a spatula, lift the edges and tilt the pan to allow the uncooked eggs to run underneath. Cook until the eggs are almost set but still moist. 4. Spread half of the crabmeat mixture over half of the eggs. Season to taste with salt and pepper. Fold the uncovered half of the eggs over the filling. Cut the cheese into 8 equal slices and arrange 4 slices on top. Place the pan in the broiler and cook until the cheese melts, about 30 seconds. Slide the omelet onto a warmed serving plate and keep warm. Make a second omelet with the remaining ingredients. 5 Cut each omelet in half and arrange on warmed plates. Garnish each omelet with a few slices of avocado and a cilantro sprig. Divide the salsa among 4 ramekins and serve with the omelets.