2 ea. Avocados From Mexico, pitted, peeled, & sliced
Heat 1 teaspoon of oil in a medium skillet over medium heat. Add bell peppers and cook for 4 minutes until tender. Set aside.
In a large bowl, whisk together eggs, milk, salt and pepper.
Heat 1 teaspoon of oil in a medium skillet over medium heat. Pour in 1/4 of the egg mixture. Using a non-stick spatula, gently push cooked portions of egg from the edges to the center while tilting the skillet so the uncooked eggs can reach the hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
On one half of the omelet, place 1/4 each of the pepper, goat cheese, and avocados. Fold over other half to cover the filling.
Repeat with the remaining ingredients.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Avocado and Goat Cheese Omelet
Amount Per Serving 4
Calories 550 Calories from Fat 0
% Daily Value*
Total Fat 47g 60%
Saturated Fat 10g 50%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 365mg 122%
Sodium 580mg 25%
Total Carbohydrates 12g 4%
Dietary Fiber 7g 27%
Total Sugars 3g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.11mg 0.11%
Calcium 134mg 10%
Iron 3mg 15%
Potassium 610mg 15%
* Percent Daily Values are based on a 2000 calorie diet.