Puffy Baked Omelette Filled With California Avocado

Course : Eggs
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3 tablespoons finely chopped red sweet bell pepper or seeded tomato
2 tablespoons finely chopped green onion
2 tablespoons chopped parsley
4 whole eggs -- separated
2 tablespoons freshly grated Parmesan cheese
1/2 tablespoons Dijon mustard
2 large egg whites
1/2 medium Avocado -- seeded, peeled and sliced

Preparation / Directions:

Combine red pepper, green onion and parsley; set aside. In medium bowl, with electric mixer, beat 4 egg yolks with Parmesan cheese and mustard until thick and light in color. With clean beaters, in large bowl, beat 6 egg whites until soft peaks form. Fold in egg yolk mixture. Heat 10-inch non-stick skillet, well-sprayed with no stick cooking spray; pour in egg mixture. Cook over medium-low heat for 5 minutes, or until underside is lightly browned. Sprinkle top with all but 1 tbsp. of the red pepper-onion mixture. Place in oven. Bake at 350° F for 5 minutes, or until top is set. Loosen around edges with rubber scraper. Make a slit across the center. On lower half arrange avocado slices; fold in half (it may be necessary to press top half of omelette gently for a few seconds to keep the fold). Carefully slide out onto serving platter. Sprinkle top with remaining red pepper-onion mixture and additional grated Parmesan cheese, if desired.


Nutritional Information:

457 Calories (kcal); 33g Total Fat; (64% calories from fat); 31g Protein; 10g Carbohydrate; 748mg Cholesterol; 440mg Sodium

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