Jalapeño Avocado Omelette

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Jalapeno Avocado Omelette | Wheat-Free Meat-Free

I enjoy the simplicity here — just three main ingredients.

Jalapeño Avocado Omelette

  • 3 large eggs
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 1/2 large jalapeño, minced
  • 1/2 small avocado, sliced
  1. Crack the eggs into a medium bowl. Whisk until frothy. Add the salt and whisk to incorporate.
  2. Heat a medium skillet over slightly above medium heat. Let sit for 1 minute. Add the butter. Once melted, add the eggs.
  3. Sprinkle the jalapeño over the eggs. Use a spatula to gently pull set eggs towards the middle of the pan, and let the runny parts run underneath. Keep doing this all around the edges of the skillet until the egg is almost entirely set, around 2-3 minutes.
  4. Fold one side onto the middle, then the other side. Remove from pan and top with avocado slices. Serve.

Serves 1-2

Making a Jalapeno Avocado Omelette | Wheat-Free Meat-Free

The omelette will cook a bit more after being removed from the heat, so remove the omelette from the pan slightly before it reaches the desired doneness.

Most recipes insist you need a nonstick pan to make an omelette. I’ll concede if you want absolutely no browning, that’s probably true, but as the photos attest, you can make a decent looking omelette in stainless steel too.

This recipe is being shared in Meat Free MondayAllergy Free Wednesday, and Gluten Free Fridays.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. Ooh, I love the added jalopeno! This sounds fantastic!

  2. My omelettes never look this fluffy, yours is gorgeous. Can’t wait to try this recipe, hopefully I can come close with your step by step pictures guiding me :)

    • This is a slightly different technique than I’ve tried before. Previously, I’ve always tried lifting the edges of the omelette and letting the runny egg run underneath. With this recipe, since you’re pulling the egg in as it cooks, you get some ridges in the egg. If you look closely, you can see them in the 4th and 5th photos. That’s probably what makes the omelette look fluffy. It’s also just easier to do than trying to lift the side of the omelette without breaking it.

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