Saturday, April 14, 2012

austin avocado omelet

Several years ago, I was checking out seminaries and spent a weekend at Austin Seminary.  While I didn't feel called to go there, I discovered something amazingly tasty in Austin: omelets with creamy avocado.  I also remember that the cafe had a carafe of coffee and mugs while you waited for a table.  That was especially fantastic.  After a wonderful week in Florida with my German friends the Kuhlas, I slept in and craved these omelets this morning.  They're especially good with a bit of turkey or ham in them, but I just used what I had: sharp white cheddar and avocado.  
 Simple egg prep stuff: s&p in two eggs.

 Whisk together and for a bit of extra flavor, add whatever herb you have on hand.

 (I used thyme.)

Heat a small nonstick skilled over medium-high heat.  Put some of this super-healhy delicious stuff in it. :)

  Add the eggs and cook until just set.  (When you add the eggs, pour them directly over the butter and it will spread out under them.)  Once they're set, flip it over gently, using a spatula.

Slice up your avocado while the eggs cook.  If you open your avocado and it looks as pretty as mine does, do a happy dance!

 My sweet dog really wanted a bite of avocado.

Grate some cheese.  I sort of have an aversion to bright orange cheese: this sharp white cheddar is the best.

 Please can I have some cheese?

After you flip the eggs, add a little cheese to one side, then layer the avocado on top and season well with salt and pepper.  Add more cheese on top and fold the omelet in half, cooking until the cheese melts.  

Slice some bread to toast if you like.  I'm infatuated with this honey brown bread.  If your omelet breaks a little, don't sweat it.  There are bigger issues in the world than broken omelets!  I make mine really thick, which is probably more Texas style than french style.  I'm sure Julia would reprimand me for this, but I love big, fluffy omelets.

Enjoy!  The creaminess of the avocado with the sharp cheddar and kick of pepper is just divine.

Bon appetit,

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