Best Omelet With Avocado Goat Cheese And Sprouts Recipes

AVOCADO AND GOAT CHEESE OMELET

Steps:

• Heat 1 teaspoon of oil in a medium skillet over medium heat. Add bell peppers and cook for 4 minutes until tender. Set aside.
• In a large bowl, whisk together eggs, milk, salt and pepper.
• Heat 1 teaspoon of oil in a medium skillet over medium heat. Pour in 1/4 of the egg mixture. Using a non-stick spatula, gently push cooked portions of egg from the edges to the center while tilting the skillet so the uncooked eggs can reach the hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
• On one half of the omelet, place 1/4 each of the pepper, goat cheese, and avocados. Fold over other half to cover the filling.
• Repeat with the remaining ingredients.

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.

AVOCADO, CHEDDAR, AND TOMATO OMELET

Steps:

• In a small bowl, whisk together eggs, water, salt and pepper.
• Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the egg toward the center, gently, to allow the uncooked egg to reach the skillet surface.
• Once top starts to solidify, layer 1/2 of the omelet with the cheese, avocado, and tomato. Fold other 1/2 of omelet over and slide onto serving dish.

VEGGIE OMELET WITH GOAT CHEESE

Steps:

• In a small bowl, whisk eggs, milk, salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add zucchini, mushrooms and green pepper; cook and stir 3-5 minutes or until tender., Add spinach, green onions and garlic; cook and stir 1-2 minutes longer or until spinach is wilted and garlic is tender. Transfer vegetable mixture to a small bowl. In same pan, heat remaining oil. Pour in egg mixture. Mixture should set immediately at edge., As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon vegetable mixture on one side; sprinkle with cheese. Fold omelet in half; cut in half and slide onto plates. Sprinkle with additional green onions.