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.
Mediterranean-style California Avocado Omelet
Nutritional Highlights (per serving)
|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)|
|1/8||tsp.||salt, or to taste|
|1/2||ripe, Fresh California Avocado, seeded, peeled and mashed|
|2||fresh basil leaves, sliced thin|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%