Dees Spanish Avocado Omelet

Delight your taste buds with Dee's Spanish Avocado Omelet, a vibrant fusion of Mediterranean-inspired flavors packed into a nutritious, protein-rich breakfast or brunch option. Made with fluffy eggs whisked with a touch of smoked paprika and cumin, the omelet is loaded with sautéed red bell peppers, sweet cherry tomatoes, and creamy chunks of ripe avocado. The recipe brings together a perfect balance of textures and flavors, from the smoky warmth of the spices to the refreshing brightness of fresh parsley. Ready in just 20 minutes, this quick and easy meal is perfect for two and features wholesome ingredients like olive oil, fresh veggies, and milk for added creaminess. Serve it warm and enjoy a beautifully folded, colorful dish that’s as pleasing to the eye as it is to the palate! Perfect for those seeking healthy egg recipes, easy avocado breakfast ideas, or Spanish-style meals to elevate their mornings.

Nutriscore Rating: 76/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 medium avocado
• 0.5 medium red bell pepper
• 0.25 medium onion
• 6 cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons milk
• 0.5 teaspoons smoked paprika
• 0.25 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 tablespoon, chopped fresh parsley

Directions

Step 1

Slice the avocado in half, remove the pit, and scoop out the flesh. Dice it into small cubes and set aside.

Step 2

Dice the red bell pepper, finely chop the onion, and halve the cherry tomatoes. Set aside.

Step 3

Crack the eggs into a mixing bowl. Add the milk, smoked paprika, ground cumin, salt, and black pepper. Whisk well until the mixture is smooth and well combined.

Step 4

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the onion and red bell pepper. Sauté for 2-3 minutes, stirring occasionally, until they soften.

Step 5

Add the cherry tomatoes to the skillet and cook for another 1-2 minutes, just until they start to soften. Transfer the vegetable mixture to a plate and wipe the skillet clean.

Step 6

Add the remaining 1 tablespoon of olive oil to the skillet and reduce the heat to low. Pour the whisked eggs into the skillet, tilting the pan to spread the mixture evenly.

Step 7

Immediately sprinkle the sautéed veggies evenly over the top of the egg mixture. Cover the skillet with a lid and cook for 3-4 minutes, or until the eggs are mostly set.

Step 8

Distribute the diced avocado over one half of the omelet, then carefully fold the other half over the top to create a half-moon shape.

Step 9

Cook for 1 more minute, allowing the avocado to warm through. Remove the skillet from heat.

Step 10

Carefully slide or transfer the omelet onto a serving plate. Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(1407.7g)

Amount per serving	% Daily Value*
Calories	1000.7

Total Fat 72.1g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 5.4g
Cholesterol 746.7mg	0%
Sodium 1548.0mg	0%
Total Carbohydrate 59.2g	0%
Dietary Fiber 23.3g	0%
Total Sugars 30.6g
Protein 38.4g	0%

Vitamin D 177.0IU	0%
Calcium 302.8mg	0%
Iron 8.8mg	0%
Potassium 3430.6mg	0%

*The % Daily Value 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.

Source of Calories

Fat: 62.4%

Protein: 14.8%

Carbs: 22.8%