Name: Avocado Omelet
Yield: 1 to 2 portions
Cuisine: Norway
Ingredients: Salt and freshly ground black pepper, to taste; ½ small ripe California avocado, peeled and diced; ½ small plum tomato, seeded and diced; 2½ tablespoons shredded Jarlsberg cheese; 1 tablespoon snipped fresh chives; 3 eggs; 1 tablespoon unsalted butter

Preparation info

1 to 2
portions

Difficulty
Easy

Appears in

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

Europe
Norway
Breakfast
Gluten-free
Vegetarian
Brunch
Nordic

Method

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

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Ingredients

Method

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