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Breakfast/brunch

Avocado Omelet

Avocado Omelet recipe
photo by:kraft
time
prep:
20 min
total:
20 min
servings
total:
2 servings
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What You Need

1/4
cup  PHILADELPHIA Cream Cheese Spread
1
Tbsp.  plus 2 tsp. milk, divided
1/2
 avocado, cut into 8 slices, divided
1
Tbsp.  oil
1/4
cup   chopped onions
1/4
cup   chopped green peppers
1
 plum tomato, seeded, chopped
2
whole  eggs
2
 egg whites
1
Tbsp.   chopped fresh parsley

Make It

MIX cream cheese spread and 1 Tbsp. milk until blended. Mash 3 avocado slices in small bowl. Add 2 Tbsp. cream cheese mixture and remaining milk; mix well.

HEAT oil in medium nonstick skillet on medium heat. Add onions and peppers; cook 2 min., stirring occasionally. Add tomatoes; stir. Cook 1 min. Remove from skillet; cover to keep warm.

WHISK whole eggs, egg whites and remaining cream cheese mixture until blended; pour into skillet. Cook 3 to 4 min. or until eggs are almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist; top with onion mixture and 4 of the remaining avocado slices.

SLIP spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto plate; cut in half. Cut remaining avocado slice in half. Top each serving with avocado sauce, parsley and 1 avocado piece.

Kraft Kitchens Tips

Serving Suggestion
Serve with fresh fruit to round out the meal.
Note
This recipe can easily be doubled. Prepare as directed, doubling all ingredients and cooking the omelet in a large skillet.
Best Skillet for Cooking Eggs
If you cook eggs often, invest in a good quality skillet. Choose one that is heavy and has a nonstick finish. An 8-inch nonstick skillet is perfect for omelets. A 10-inch nonstick skillet is great for frittatas, scrambled eggs and other skillet eggs.
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