Mediterranean-style California Avocado Omelet

HomeRecipesOtherBlogger RecipesMediterranean-style California Avocado Omelet

Total Time: 20 min

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Cook Time: 5 min

Prep Time: 15 min

Nutrition Facts

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Nutrition information
per serving

Calories 390

Total Fat 32g

Saturated Fat 6g

Trans Fat 0g

Polyunsaturated Fat 4.5g

Monounsaturated Fat 18g

Cholesterol 370mg

Sodium 600mg

Total Carbs 15g

Dietary Fiber 8g

Total Sugars 4g

Protein 16g

Potassium 876mg

Vitamin A 296 mcg; Vitamin C 45 mg; Calcium 89 mg; Iron 3 mg; Vitamin D 2 mcg; Folate 162 mcg; Omega 3 Fatty Acid 0.31 g

% Daily Value*: Vitamin A 35%; Vitamin C 50%; Calcium 6%; Iron 15 %; Vitamin D 10%

*The % Daily Value (DV) 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.

With their healthy monounsaturated fats, avocados fit perfectly into the Mediterranean diet. Here they complement other fresh Mediterranean flavors in this plant-forward omelet. Pair this with coffee and fresh orange juice for an easy and satisfying breakfast or brunch.

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Serves: 1

Ingredients
Instructions

1 tsp. olive oil 2 medium-size Lacinato (also known as Tuscan or Dinosaur) kale leaves, ribs removed, and sliced thin. About ½ cup packed* 1 Tbsp. minced sundried tomatoes (packed in oil and herbs, drained) 2 Tbsp. minced roasted red pepper (jarred) 2 eggs, beaten 1/8 tsp. salt, or to taste 1/2 ripe, Fresh California Avocado, seeded, peeled and mashed 1/8 tsp. garlic powder 2 fresh basil leaves, sliced thin

Heat the olive oil in a small nonstick frying pan over medium-high heat.
Add the kale, sun dried tomatoes and roasted red pepper. Sauté for about 3 minutes or until the kale is wilted and softened.
Transfer the vegetables from the pan to a plate and set aside. Stir a pinch of salt if desired, into the beaten eggs and pour them into the hot pan. Reduce the heat to medium-low and add the vegetables over the top of the eggs. Let the eggs cook until set.
While the eggs cook, combine the mashed avocado, garlic powder, fresh basil, and a pinch of salt in a small bowl.
Once the eggs are set, spread the mashed avocado mixture over one half of the eggs, and gently fold the other half over to serve.
Garnish with additional sun-dried tomatoes, avocados, roasted peppers and basil.

*You can substitute spinach instead of kale if preferred

Serving Suggestion: Serve with toasted pita or Naan bread.

Beverage Pairing: coffee and fresh orange juice for breakfast or brunch, or herbal iced tea for dinner.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.