Clear the Fridge Omelets
Makes 2 omelets
Ingredients:
1 tsp avocado oil
1 small tomato, diced
2 T chopped red onion
1/2 jalapeno, diced (reduce or increase according to taste)
1 garlic clove, minced
Additional avocado oil or pan-spray for cooking omelet
2 eggs
4 t milk
salt, to taste
pepper, to taste
garlic powder to taste
10 peppadews, chopped
1/4 C cilantro, chopped
1/2 avocado diced (sprinkle with salt, pepper, and garlic powder)
Directions:
1. Heat Avocado oil in small saute pan over medium high heat. Add tomato, onion, jalapeno, and garlic clove to pan and cook 4-5 min, until onions are cooked, and tomatoes have reduced liquid, stirring occasionally.
2. Carefully transfer cooked tomato mixture to a small plate or bowl and set aside. Let pan cool a bit and carefully clean pan. wipe down inside with more avocado oil or spray with a natural pan spray. Return to burner and heat over medium heat.
3. Whisk 1 egg with 2 t milk, touch of salt, pepper, and garlic powder. Pour in pan and immediately sprinkle with 1/2 of the chopped peppadews, 2 T cilantro, 1/2 of the cooked tomato mixture, and 1/2 of the diced avocado. Cook until egg is cooked, about 4-6 min from time egg went into the pan.
4. Release omelet from pan by running spatula under bottom and then folding in half as you transfer to plate.
5. re-oil or spray pan and follow steps 3-5 for second omelet.
Notes:
*These got their name because Jon hates to waste little yummy bits of leftover items. One morning, he pulled them all out, and invented this omelet.
*This omelet has a thinner egg part since it only has 1 egg per omelet (more crepe-like). If you prefer a thicker, fluffier omelet double egg and adjust cooking time accordingly.
*These pair well with Oven-Baked Hash Brown cakes (click for recipe).
Ingredients:
1 tsp avocado oil
1 small tomato, diced
2 T chopped red onion
1/2 jalapeno, diced (reduce or increase according to taste)
1 garlic clove, minced
Additional avocado oil or pan-spray for cooking omelet
2 eggs
4 t milk
salt, to taste
pepper, to taste
garlic powder to taste
10 peppadews, chopped
1/4 C cilantro, chopped
1/2 avocado diced (sprinkle with salt, pepper, and garlic powder)
Directions:
1. Heat Avocado oil in small saute pan over medium high heat. Add tomato, onion, jalapeno, and garlic clove to pan and cook 4-5 min, until onions are cooked, and tomatoes have reduced liquid, stirring occasionally.
2. Carefully transfer cooked tomato mixture to a small plate or bowl and set aside. Let pan cool a bit and carefully clean pan. wipe down inside with more avocado oil or spray with a natural pan spray. Return to burner and heat over medium heat.
3. Whisk 1 egg with 2 t milk, touch of salt, pepper, and garlic powder. Pour in pan and immediately sprinkle with 1/2 of the chopped peppadews, 2 T cilantro, 1/2 of the cooked tomato mixture, and 1/2 of the diced avocado. Cook until egg is cooked, about 4-6 min from time egg went into the pan.
4. Release omelet from pan by running spatula under bottom and then folding in half as you transfer to plate.
5. re-oil or spray pan and follow steps 3-5 for second omelet.
Notes:
*These got their name because Jon hates to waste little yummy bits of leftover items. One morning, he pulled them all out, and invented this omelet.
*This omelet has a thinner egg part since it only has 1 egg per omelet (more crepe-like). If you prefer a thicker, fluffier omelet double egg and adjust cooking time accordingly.
*These pair well with Oven-Baked Hash Brown cakes (click for recipe).
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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