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1 medium ripe Avocado
1 1/2 Tablespoons Mayonnaise
1 Tablespoon fresh Lemon Juice
1 Tablespoon red Onions, finely chopped (optional)
Salt and Pepper, to taste
4 large Eggs
2 Tablespoons Heavy Cream
2 Tablespoons Butter
Shredded Cheddar Cheese or Sour Cream or Salsa, for topping
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Halve, pit, and peel the avocado; chop it into small bits. Combine the avocado bits, mayonnaise, lemon juice, and onion (if using); mash slightly, then stir the mixture thoroughly. Season to taste with salt and pepper; set aside. Beat the eggs and heavy cream together. Using 2 skillets set over medium-high heat, melt 1 Tbsp butter in each and pour half the egg mixture into each. When the eggs are nearly set, but still moist on top, spoon 1/2 the avocado mixture onto each omelet. Fold one side over the other and leave each in its pan set over low heat for another 1-2 minutes; slide onto warm plates. Top with shredded cheese, sour cream, and/or salsa, if desired; serve immediately.
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