Man, I love an omelet! However, in keeping with our goal of encouraging healthy eating, this omelet substitutes avocado for cheese, or in other words, replacing the bad fat with good fat. Learn more about fats here. Try serving with a side of grits or polenta.

Print Pin

Omelet

A vegan version

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 1

Equipment

• Sauté pan with lid

Ingredients

• 2 eggs (cage free preferred)
• 1 t olive oil (adjust amount to suit your pan)
• 2 T chopped red onion
• 1 T chopped cilantro
• 1/4 avocado – about 3 slices to place on top
• salt and pepper to taste

Instructions

• Add oil (if needed) to sauté pan and place on low heat
• Crack egg shells and drop eggs into mxing bowl – mix vigorously with a fork
• When sauté pan is hot, it will sizzle when you put a drop of water in it or bubble if using a non-stick pan indicating it's ready for the eggs
• Pour in eggs, then distribute red onion and cilantro evenly over the eggs
• Add spices/herbs or salt and pepper, to taste
• Cover and watch until egg mixture firms up and is no longer runny
• Using a spatula, fold over omelet and remove to plate
• Top with avocado and serve with your favorite hot sauce

Notes

Feel free to experiment with spices! We love spices and good news, they are one of the best sources for anti-oxidants. Great with toast, whole grain of course, or gluten free if you like.

Try some other veggie combos too, like green onions, garlic and fresh (or dried) basil!