Kevi’s {favorite} omelette {or frittata} with avocados and lime

jalapeño & tomato omelette

sometimes i can’t believe how easy it is to please my son with food options when he comes home from college. he arrives (perpetually) hungry for simple, home made food and with an increasingly sophisticated palate (finally)! having said that, he is my eggboy (i call him that because of the endless amounts of eggs he consumes), and enjoys a good spicy omelette more than anything, except for maybe the burritos he also likes so much. the common thread is always jalapeño peppers, avocados and lime. did i mention cilantro? he loves that too. lots of cilantro, finely chopped, or in his favorite green sauce (which we sometimes drizzle over the frittatas)-he is a SoCal kid after all. best of all, being cooking minette’s son, he actually cooks once in a while:  delicious tostadas and quesadillas, guacamole, avocado salads, and a pretty mean frittata (not this one)! this morning he asked me to make him a super spicy omelette with lots of avocados before he went to an important meeting (eggboy is growing up). it’s probably not even necessary to share the recipe for this-it is that simple to make-but just in case, here

spicy organic omelette

we go:

  • 3 organic eggs, beaten together (lightly with a fork or whisk) with a touch of sea salt (add 2 tablespoons of milk or cream for a richer, fluffier omelette)
  • 1 jalapeño pepper, thinly sliced (use as much as you want heat-wise)
  • 2 ripe roma tomatoes, cubed
  • a small sliver of butter (or use oil of choice)
  • 2-3 tbs shredded cheese (Gruyere or Pepper jack are our favorites)
  • sea salt and freshly ground pepper to taste
  • 1/2 of a lime
  • a small bunch of cilantro, finely chopped
  • tortillas
  • 1 small avocado, peeled and sliced just before serving
  1. heat the butter (until melted) or oil in a small skillet, add the pepper slices and tomatoes and a touch of sea salt, sauté for about 2 minutes on high heat. pour the egg mixture over the peppers and tomatoes, tilting the skillet from side to side to evenly cover them with the eggs.
  2. keep the heat on high for about a minute, then sprinkle with cracked pepper and cheese, reduce the heat to low, and cook covered with a (preferably clear) lid for a few more minutes until eggs are cooked and cheese has melted.
  3. slide the omelette/frittata onto a plate, sprinkle with cilantro and cracked black pepper.
  4. serve with sliced avocados, lime wedges, and warm tortillas (can be heated in the same skillet as the eggs-about 30-40 seconds per side on high heat). that’s all there is to it!  a perfect and fresh sunday brunch or late evening hungry time option.
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talking {and tasting} avocados: avocado-tomato-lime salad

those of us who live in california are quite {avocado} spoiled-i know this mostly because every visitor we have always comments on the bounty, (great) flavor, and (good) quality of our avocados-they want to eat them with everything-and so do {should} we! it’s easy to dismiss the health benefits of avocados because they have such a high calorie count at about 320 calories per fruit, but they are also very high in fiber and have a great fat burning ability (we like that). additionally, one avocado provides your body with about 20 essential nutrients including: vitamins A, E, K, C, and B6 as well as niacin, folate, potassium, and magnesium. here’s more avocado nutrition information. so, it must come as no big surprise that we are big avocado consumers at our house. last night we had a delicious fresh avo-tomato-lime salad with lots of chopped cilantro as a side to our rotisserie chicken:

avocado-tomato-lime salad for 6

toss the following carefully together, and enjoy right away:

  • 3 ripe avocados, sliced in half, then cut in about 4 slices per half (lengthwise)
  • 3-4 medium ripe tomatoes, sliced (about the same thickness as the avocados)
  • 1 bunch fresh organic cilantro, roughly chopped
  • 3-4 scallions, thinly sliced
  • juice of 2 limes (plus one whole lime, peeled and finely cubed-add this to the salad)
  • sea salt and freshly ground pepper (or red pepper flakes for spicy) to taste
  • 1.5-2 tbs extra virgin olive oil

some more recipes from previous posts including avocados:

here’s a great recipe for a cream free (vegan) salad dressing with avocados: kale salad with creamy avocado-coconut-dill dressing!

 shrimp ceviche (with avocados)!

farmer’s market salad with delicious avocado-dill dressing:
one more salad with avocados (click on the link for recipe):
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