|
Baked Avocado Omelette |
| Preparation Time: 12 minutes |
| Cooking Time: 18 minutes |
| Ingredients (Serves 4) |
| 4 |
Eggs, large or extra large |
| 2 |
Avocados |
| 1 Tbs. |
Mustard seeds |
| 1 Tbs. |
Dried mint, crushed |
| • |
Sea salt to taste |
|
Click on the images above to see larger pictures |
| Preparation |
| • |
Pre-heat oven to 400°F. (200°C.) |
| • |
Crush and mash avocado with a fork. |
| • |
Add mustard seeds, mint, sea salt and fold in. |
| • |
Add eggs, beat until uniformly mixed. |
| • |
Pour mixture in baking pan filed with non-stick foil. |
| • |
Bake for 15 minutes. |
| • |
Broil for 3 minutes, until top is firm. |
| • |
Let stand a couple of minutes before slicing and serving. |
| Comments |
| • |
Fluff and yummy. Fast, nutritious and very good. |
| • |
Excellent served with caprese salad on the side. |
| • |
For a smoother, creamier texture, pure avocado in food processor. |
| • |
Instead of mustard seeds and dried mint, experiment with your favorite herbs and spices. |
| Wine and Beverage Pairing |
| • |
We loved it with a bottle of Vermentino Maremma Toscana IGT Bianco D'Elisa. |