Cream Cheese and Avocado Omelet

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deelady

Executive Chef
Joined
Jul 6, 2008
Messages
3,129
Location
central Ohio
Cream Cheese and Avocado Omelet

Servings: 2
Ingredients:
4 eggs
1/4 cup milk salt to taste dash white pepper
1/8 teaspoon paprika
1 1/2 tablespoons butter
1 California avocado, sliced
2 oz. cream cheese, softened chopped chives

Preparation:
Beat eggs, milk, salt, pepper and paprika together.
Melt butter in a large skillet over medium heat. Tilt
pan to coat all sides evenly.
Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom.
Stick egg with a fork to let heat through.
Lower heat and cook 2 to 3 minutes or until egg is slightly firm through.
Spoon or drop cream cheese across the center of eggs.
Top with avocado slices and roll the edges of egg over filling.
Remove from heat and cover for 2 to 3 minutes or until cheese is melted.
Sprinkle with chopped chives. Serve hot.
Paprika is dried and ground sweet red pepper. It has a very mild flavor and is used widely for its decorative quality.
 
mmm that sounds wonderful, dee! Maybe a spoonful of salsa drizzled on top, perhaps?

Wish I had that right now!

Lee
 
I first learned of putting cream cheese in eggs from Emeril years ago and I became hooked! I was very skeptical at first but it gave the eggs a whole new level of flavor....and of course you can't go wrong with avocado!!:cool:

My other favorite is Cali omelete with fresh tomatoes, and avocado with swiss cheese and salsa on top :-p:-p I wish I had one now too Qsis!!
 

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