1/4 C. Milk. Cooking oil as needed

1 Avocado – sliced

1/4 C. Yellow bell pepper – small diced

1/4 C. Red and green bell pepper – small diced

1 Jalapeno pepper – seeded – finely diced

1/4 C. Onion – finely diced

1 T. Fresh cilantro – minced

2 tsp. Fresh parsley – chopped

Salt to season

Fresh ground black pepper to season

1 1/4 C. Spanish Manchego cheese – shredded

 

Sauté peppers and onions in a small amount of oil. Add cilantro and parsley, season with salt and pepper. Cook until tender. Reserve. Combine eggs and milk. Mix well and reserve.  Heat a non-stick omelet or egg pan over medium heat. Portion beaten egg into pan. Stir in sautéed pepper and onion. Cook until set. Flip omelet and cook until done. Add sliced avocado and top with cheese. Fold omelet and turn out onto warm serving plates.  Top with additional cheese and garnish with fresh cilantro sprigs. Repeat process to create 4 servings.   Spanish Manchego cheese is available in the specialty cheese section of most large grocery or food specialty stores.

 

Yield:

Calories:

Fat:

Fiber: