Dees Spanish Avocado Omelet
Delight your taste buds with Dee's Spanish Avocado Omelet, a vibrant fusion of Mediterranean-inspired flavors packed into a nutritious, protein-rich breakfast or brunch option. Made with fluffy eggs whisked with a touch of smoked paprika and cumin, the omelet is loaded with sautéed red bell peppers, sweet cherry tomatoes, and creamy chunks of ripe avocado. The recipe brings together a perfect balance of textures and flavors, from the smoky warmth of the spices to the refreshing brightness of fresh parsley. Ready in just 20 minutes, this quick and easy meal is perfect for two and features wholesome ingredients like olive oil, fresh veggies, and milk for added creaminess. Serve it warm and enjoy a beautifully folded, colorful dish that’s as pleasing to the eye as it is to the palate! Perfect for those seeking healthy egg recipes, easy avocado breakfast ideas, or Spanish-style meals to elevate their mornings.
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Recipe Information
Ingredients
- 4 large eggs
- 1 medium avocado
- 0.5 medium red bell pepper
- 0.25 medium onion
- 6 cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons milk
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon, chopped fresh parsley
Instructions
Slice the avocado in half, remove the pit, and scoop out the flesh. Dice it into small cubes and set aside.
Dice the red bell pepper, finely chop the onion, and halve the cherry tomatoes. Set aside.
Crack the eggs into a mixing bowl. Add the milk, smoked paprika, ground cumin, salt, and black pepper. Whisk well until the mixture is smooth and well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the onion and red bell pepper. Sauté for 2-3 minutes, stirring occasionally, until they soften.
Add the cherry tomatoes to the skillet and cook for another 1-2 minutes, just until they start to soften. Transfer the vegetable mixture to a plate and wipe the skillet clean.
Add the remaining 1 tablespoon of olive oil to the skillet and reduce the heat to low. Pour the whisked eggs into the skillet, tilting the pan to spread the mixture evenly.
Immediately sprinkle the sautéed veggies evenly over the top of the egg mixture. Cover the skillet with a lid and cook for 3-4 minutes, or until the eggs are mostly set.
Distribute the diced avocado over one half of the omelet, then carefully fold the other half over the top to create a half-moon shape.
Cook for 1 more minute, allowing the avocado to warm through. Remove the skillet from heat.
Carefully slide or transfer the omelet onto a serving plate. Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 747 mg | 249% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 30.6 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 303 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3431 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
