It’s time for the big reveal for the Secret Recipe Club for September! I had the pleasure of being matched up with Gloria from Canela Kitchen. Gloria lives in Calera de Tango, Santiago, Chile and features all sorts of delicious recipes on her site and writes all of her postings in both English and Spanish!
I really had a hard time choosing which recipe to try, but I was in the mood for something breakfast-y and decided on the Avocado Omelet.
Avocados are so good paired with eggs; they are creamy, buttery and smooth and just melt in your mouth! I used our fresh chicken eggs, fresh, ripe avocados, sliced green onions and ooey gooey, super melty, queso quesadilla cheese for this omelet ~ it was great! The only thing that would make it better might be a little crumbled bacon, but I really wanted the avocado to shine without anything overpowering it.
Omelets are really very easy and not as intimidating as you might think. Plus, if you mess it up in some way…just cover it with some cheese and sprinkle it with sliced green onions or parsley and you’ll be saved! 
Two important things to remember: use a good (non-scratched) non-stick pan. Here I used a 10-inch rounded bottom non-stick pan. Also, make sure you have all of your ingredients cut, prepared, and otherwise ready to go because omelets cook fast.
On a PBS cooking show years and years ago I watched Graham Kerr do a segment on how to make omelets and he emphasized using a little water instead of milk when beating the eggs for a perfect, fluffy omelet. He had his reasons. For the life of me, I can’t remember what they were…I just know that it stuck with me and that’s how I do mine.
I made these as 3-egg omelets. Melt 1 tablespoon butter in pan over medium-high heat and swirl around pan to coat well. Meanwhile, in a medium bowl, beat with a whisk 3 whole eggs with 1 tablespoon water until light and fluffy. Pour eggs into melted butter and swirl eggs around pan. Lift the edges of the omelet and tilt pan slightly to help cook the eggs.
Quickly layer on the avocado…
sprinkle with fresh cracked salt and pepper, and sprinkle with sliced green onions.
Add a generous amount of cheese.
Using a heatproof rubber spatula, carefully lift the opposite side of the omelet and lay it over the other half. Remove pan from heat and invert a plate over the pan. Holding the pan firmly with one hand and the bottom of the plate with the other, flip the plate and pan over and voila…your omelet is ready to garnish and serve.
If you’re curious about SRC and want to join in the fun, click {here} to sign up!
AVOCADO OMELET
Serves 6 (serving size: about ½ an omelet)
Calories: 396 ▪ Fat: 32g ▪ Carbs: 9g ▪ Dietary Fiber: 5g ▪ Protein: 23g
9 eggs
3 tablespoons butter
3 tablespoons water
2 avocados, peeled, seeded & sliced
¼ cup green onions, sliced
1 ½ cups queso quesadilla cheese, grated
Melt 1 tablespoon butter in pan over medium-high heat and swirl around pan to coat well. Meanwhile, in a medium bowl, beat with a whisk 3 whole eggs with 1 tablespoon water until light and fluffy. Pour eggs into melted butter and swirl eggs around pan. Lift the edges of the omelet and tilt pan slightly to help cook the eggs.
On one half of the omelet, quickly layer on the avocado, sprinkle with fresh cracked salt and pepper, and sprinkle with sliced green onions. Add a generous amount of cheese.
Using a heatproof rubber spatula, carefully lift the opposite side of the omelet and lay it over the other half. Remove pan from heat and invert a plate over the pan. While holding the pan firmly with one hand and the bottom of the plate with the other flip the plate and pan over to serve the omelet. Garnish with additional cheese and sliced green onions, if desired.
Jennifer Locklin is the writer of Jane Deere, a vibrant food blog that features all kinds of recipes from home cooking to foods from around the world. She is passionate about cooking and food photography.
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