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Avocado Omelet

Avocado Omelet recipe
photo by:kraft
10 min
18 min
2 servings
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What You Need

 avocado, cut into 8 slices, divided
cup  PHILADELPHIA Original Cooking Creme, divided
Tbsp.  oil
cup   chopped onions
cup   chopped green peppers
 tomato, seeded, chopped
 whole eggs
 egg whites
Tbsp.   chopped fresh parsley

Make It

MASH 3 avocado slices in small bowl. Add 2 Tbsp. cooking creme; mix well. Heat oil in medium nonstick skillet on medium heat. Add onions and peppers; cook 2 min., stirring occasionally. Add tomatoes; cook 1 min. Remove from skillet; cover to keep warm.

WHISK whole eggs, egg whites and remaining cooking creme until well 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 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.
Make Omelet for 4
Double all ingredients; cook in 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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