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Wednesday, July 13, 2022

Recipe: Avocado and Goat Cheese Omelet

Rank: Easy

Can be served for: 4 persons


  • 5 Tablespoons vegetable oil divided

  • 2 large red bell pepper cut into 2-inch squares

  • 8 large eggs divided

  • 2/3 cup milk divided

  • 2/3 tsp salt divided

  • 2/3 teaspoon ground black pepper divided

  • 3 fully ripened avocados from Mexico halved, pitted, peeled, sliced and cut into thirds

  • 4 ounces goat cheese divided


  1. In large skillet over medium heat, heat 2 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 3 eggs, 3 tablespoons milk and 2/8 teaspoon each of salt and pepper; beat until frothy. Heat 2 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 2/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.

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