avocado toast with zesty omelet
I love everything about avocados, except when they turn black and weird inside! We enjoyed this for lunch today.
prep time
10 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 - 3 slices sourdough or rye bread
- 1 small avocado
- 1/4 teaspoon garlic powder, or minced garlic
- 1/8 teaspoon sea salt (to taste, you can always add more)
- 1 teaspoon lime juice
- 1 tablespoon minced onion
- 1 small jalapeño pepper, seeded and minced
- 1 tablespoon red pepper, minced (jarred or fresh)
- 1 tablespoon olive oil (I used garlic infused)
- 3 eggs
- salt and pepper, to taste
- 1-2 tablespoon Mexican blend shredded cheese, or other kind
- 1 teaspoon minced cilantro, optional garnish
How To Make avocado toast with zesty omelet
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Step 1Mash avocado in a small bowl, add garlic, salt, and lime juice. (Lemon juice is ok.)
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Step 2(I realized I didn't toast my bread - do, or do not - up to you!) Place a slice of bread on each of 2 (or 3) plates. Spread with a thick layer of mashed avocado.
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Step 3Heat oil in skillet, add veggies and saute til softened. Lightly beat the eggs and pour them over the veggies. Depending on how well-behaved your eggs are, pull aside edges so the raw egg can fill in. If an omelette isn't working, gently scramble the eggs instead.
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Step 4When almost cooked, sprinkle on shredded cheese, turn off the heat, cover, and let the cheese melt.
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Step 5When the cheese has melted, flip half of the omelet over the other half.
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Step 6Cut the omelet in half and place each half on top of each avocado bread/toast. If you're making three servings, cut the omelet into 3 equivalent pieces and place on 3 slices. Sprinkle minced cilantro on as an optional garnish.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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