Guacamole Omelet Food

AVOCADO AND GOAT CHEESE OMELET

Steps:

• In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.

EASY GUACAMOLE

Steps:

• Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

GUACAMOLE OMELET

Steps:

• In small bowl, mash avocado until chunky.
• Add lemon juice, seasoned salt, hot pepper sauce and tomato.
• Mix well.
• In a separate bowl, mix eggs, water and dash of salt and pepper.
• Beat briskly.
• Pour into hot nonstick skillet or omelet pan.
• Stir with circular motion while shaking pan vigorously over heat.
• Stir until eggs begin to set.
• Let stand 2 to 3 seconds and shake pan.
• Omelet should move freely.
• Spoon avocado mixture over half of omelet.
• Slip broad spatula under omelet and fold in half carefully.

GUACAMOLE OMELET

Steps:

• In a small bowl mash avocado until chunky. Add lemon juice, seasoned salt, hot pepper sauce and tomato. Mix well. Set aside. Mix eggs, water and a dash of salt and pepper. Beat briskly. Pour into a hot nonstick skillet or omelet pan. Stir with a circular motion while shaking the pan vigorously over heat. Stir until eggs begin to set. Let stand 2 to 3 seconds and shake pan. Omelet should move freely. Spoon guacamole mixture over half of omelet. Slip a broad spatula under the omelet and fold in half carefully.

MY GRANDMA'S GUACAMOLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
• Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
• Mix avocados, onion, and roma tomatoes together in a bowl.
• Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.
• Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.