Recipe courtesy of Avocados From Mexico

Avocado and Goat Cheese Omelet

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  • Level: Easy
  • Yield: 4 servings
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5 Tablespoons vegetable oil divided

1 large red bell pepper cut into 1-inch squares

8 large eggs divided

1/2 cup milk divided

1/2 tsp salt divided

1/2 teaspoon ground black pepper divided

2 fully ripened avocados from Mexico halved, pitted, peeled, sliced and cut into thirds

4 ounces goat cheese divided


  1. In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.
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