April 11, 2011 | Breakfast
A couple of weeks ago I had the pleasure of attending a meetup for a new group of food bloggers from Colorado. As with any foodie event, we all brought something to eat, and we all immediately began perusing each other’s sites as soon as we got home. Only a couple of days later, Lea Ann from Mangos, Chili and Z posted this. Needless to say, I ran to the kitchen to make something with eggs and avocado.You might recall me finding my grandfather’s skillet, in need of a serious overhaul, when I recently moved my parents. After a week soaking in oven cleaner, 2 hours in the self cleaning oven, 30 minutes soaking in vinegar water, a heft amount of cleaning with steel wool, a 30 minute high heat dry, and new seasoning with oil, it’s performing wonderfully, with the best no stick properties as long as I use a little olive oil every time. I scrambled up some eggs, and cooked them more like a fritatta, lifting up the edges to let the uncooked egg slide under to the heat of the skillet. When it was just about cooked through, I flipped the whole thing over in the pan (not easy in an individual sized skillet!) and let it finish cooking for a minute with the heat turned off.Then I started adding ingredients on top to make my open faced Mexican omelet – chopped avocado, diced red pepper, some green chili, and cilantro. You certainly could add cheese, but I just didn’t feel the need for it. Easy. Yummy. Try this!
- 1 tablespoon extra virgin olive oil
- 2 eggs, scrambled
- green chile
- avocado slices
- diced red pepper
- minced cilantro
- shredded cheese
- Heat oil in a small skillet and add eggs; cook until almost done then flip over and cook completely on the other side.
- Slide omelet onto a plate and top with desired toppings.