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I usually make a guacamole, or add sliced avocado to my burgers, sandwiches and of course salads. Sometimes I load an omelet with avocado and melty cheese -- what a decadent way to start the day!
You can see how easy and quick it is to make by watching my Avocado & Cheese Omelet recipe video right here:
Play it here. Video runs 1 minute 51 seconds.
My local Latin grocery has the best avocado deals closest to home. They come in all sizes, but the smallest ones are cheapest and just big enough for a single serving. I find large avocados just too much of a good thing, unless I'm throwing a taco party, where no avocado will go to waste.
I get cheese at my local Dollar Tree and 99c only Stores. You can use any favorite cheese you have on hand, or find on sale. The main thing is that the cheese is soft enough to melt. I've used everything from string cheese to cheddar and mozzarella.
Eggs aren't as cheap as they used to be, but are still a good value, at least nutrition-wise. And sometimes I can get a dozen, or half dozen, medium eggs at my local Dollar Tree.
For this recipe I made a damp, French-style omelette. First mix all the eggs, then you gently scramble until they just start to firm up.
Spread out the eggs to cover bottom of omelet pan, and while egg is still damp, add slices of avocado and cheese. Finally fold omelet to close it. At this point you continue cooking until omelet reaches desired doneness. I like mine a little damp in the middle, but you can cook it all the way through, too.
It's okay to use any favorite omelet cooking style you like. If you are worried about damp egg omelet, then just cook it firm, like an old school truck stop diner. This omelet is more about the yummy avocado and cheese embellishments.
When avocados come on sale, do try my delish Avocado & Cheese Omelet.
Ingredients (one large omelet)
- 3 eggs - okay to make it a 2 egg omelet. I used medium size eggs.
- 1/2 avocado sliced - I used half an small avocado per omelet.
- Cheese - about a slice, but add as much or little as you like. Okay to use any favorite cheese, like: mozzarella, Swiss, Jack, string, cheddar, or plain American.
- Butter - about 1 teaspoon. Okay to use a favorite cooking oil.
- Salt and pepper to taste. I find that cheese is salty enough for me, so I just sprinkle on some pepper.
Open and remove avocado seed. Slice into avocado halves and scoop out flesh. It is up to you how thick to slice avocado.
Prepare cheese if necessary. Slice or crumble cheese.
Add 2 to 3 eggs to a bowl, I made mine with 3 medium sized eggs. Whisk eggs to blend well.
Over medium heat, add a teaspoon of butter or fave oil to omelet pan. Spread oil or butter over bottom of pan.
Pour in beaten eggs into medium/hot pan. Lightly scramble eggs. Let the omelet cook until eggs are starting to firm up, but still wet. It takes a minute or two, depending on heat of pan and how many eggs you used.
Spread out eggs to cover bottom of omelet pan as eggs firm up.
I sprinkle on the cheese first so it will melt, then add slices of avocado.
Gently fold the omelet in half. Cook omelet to desired doneness, about another 30 seconds to a minute. It's up to you how well done the omelet turns out.
Just slice into the thickest part of omelet to check for preferred doneness. Of course, you can cook the omelet any way you like. A hot omelet will continue to cook until eaten.
I finish the Avocado & Cheese Omelet with a little black pepper and fresh sliced green chives (optional.)
It's okay to use your fave omelet cooking technique, like just letting egg firm in pan without scrambling, adding cheese and egg, then folding it in half. Click here to see my truck stop diner-style omelet.
My YouTube video link for viewing or embedding, just click here.