Julee Rosso, Sheila Lukins

Avocado Omelet

Preparation info

  • 1 to 2

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Two velvety textures combine with nutty flavored Jarlsberg for a luscious dish.

Ingredients

  • ½ small ripe California avocado, peeled and diced
  • ½ small plum tomato, seeded and diced
  • 2½ tablespoons

Method

  1. Toss the avocado, tomato, and cheese together in a small bowl. Season with a pinch of salt and pepper.
  2. In a second bowl, lightly beat the eggs with the chives.
  3. Melt the butter in an 8 inch nonstick omelet pan over medium heat. When it has stopped foaming, rai