Guacamole Omelette
A double delicious breakfast that combines both omelet and guacamole. It's easy to make, very tasty and gives you enough nutrients to start up your new day.
Yield
1 servingsPrep
5 minCook
1 minReady
6 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ |
avocados
peeled |
|
|
| ½ | teaspoon |
lemon juice
|
|
| 1 | dash |
seasoned salt
|
*
|
| 3 | dash |
red hot pepper sauce
|
*
|
| 1 | small |
tomatoes
chopped |
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
water
|
|
|
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
avocados
peeled |
|
| 2.5 | ml |
lemon juice
|
|
| 1 | dash |
seasoned salt
|
*
|
| 3 | dash |
red hot pepper sauce
|
*
|
| 1 | small |
tomatoes
chopped |
|
| 2 | large |
eggs
|
|
| 15 | ml |
water
|
|
| 1 | x |
salt and black pepper
|
*
|
Directions
In small bowl, mash avocado until chunky.
Add lemon juice, seasoned salt, hot pepper sauce and tomato.
Mix well.
Mix eggs, water and dash of salt and pepper.
Beat briskly.
Pour into hot nonstick skillet or omelet pan.
Stir with circular motion while shaking pan vigorously over heat.
Stir until eggs begin to set.
Let stand 2 to 3 seconds and shake pan.
Omelet should move freely.
Spoon avocado mixture over half of omelet.
Slip broad spatula under omelet and fold in half carefully.
