Start your day off right with a colorful Ham & Avocado Omelet. Photo courtesy Avocados From Mexico.
May 2010 |
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Ham Omelet With Avocado
Page 1 Of An Entire Day Of Avocado Dishes
CAPSULE REPORT: Commonly used for dips, such as the classic guacamole, and other Mexican recipes, avocados can are so versatile. You can use them in just about any savory dish, from soup to pasta. Smooth and creamy with a mild flavor, avocados are typically served raw—overcooking can cause bitterness. Think of sliced or diced avocado as a garnish for egg dishes, sandwiches, burgers and hot dogs. An avocado half can also be fanned on a plate with fish or meat entrees, as an attractive side (serve with a lemon or lime wedge or a dab of vinaigrette). This is Page 1 of six pages of recipes that take you through breakfast, lunch and dinner. Click on the black links below to visit other pages.
On The Menu
Avocado Health Benefits
Before we jump into the recipes, let’s talk about this healthy fruit. Avocados are full of health benefits. One ounce of avocado contains only 50 calories, 3 grams of monounsaturated fat, 1 gram of dietary fiber, and no saturated fat, cholesterol or sodium. This fruit also provides nearly 20 essential vitamins and minerals. Further, avocados enable the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene as well as lutein and vitamins A, D, K and E from the other foods with which they’re eaten. And while the Nibble editors love guacamole, this fabulous fruit is versatile enough to plan an entire day’s worth of meals around. Here, we present six springtime avocado recipes, courtesy of Avocados From Mexico, sure to please every palate. |
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Shopping For Avocados
Avocados are at peak ripeness when they have dark greenish-black, pebbly skin that yields to gentle pressure. Like pears, avocados do not ripen on the vine. No matter how long they stay on that tree, they will always remain rock-hard. That’s why you need to plan ahead: Purchase your avocados 2 or 3 days before you plan to use them. They can be stored in a paper bag to speed up the ripening process.
When you shop for avocados, look for Avocados From Mexico, our favorites. Although they are the same Hass avocado that is grown elsewhere, the microclimate makes them creamier and much more delicious. |
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Do you need an avocado slicer? If you’re not handy with a knife, it can create even slices for sandwiches or avocado “fans.” |
Ham & Avocado Omelet Recipe
Recipe yields one omelet.
Ingredients
- 3 teaspoons extra virgin olive oil
- 1/4 cup minced white onion
- 1/4 cup green bell pepper, diced
- 1/2 cup diced ham
- 1 medium tomato, diced
- ¼ teaspoon black pepper
- 3 large eggs, beaten
- 1/2 cup shredded Cheddar or a Mexican blend cheese, divided
- 1/2 ripe avocado pitted, peeled and sliced
Preparation
- In a large sauté pan, over medium-high heat combine 1 teaspoon olive oil, onion, bell pepper and ham; sauté this mixture for five minutes until soft. Add tomatoes and black pepper and sauté for one more minute to warm the tomatoes. Transfer this mixture to a bowl and set aside.
- Use a paper towel to wipe the pan, add 2 teaspoons olive oil and heat over medium-high heat. Add the eggs, reduce the heat to medium, cover and cook until the omelet sets, about 2 minutes.
- Reduce heat to low and sprinkle the surface with ¼ cup of cheese and the ham and vegetable mixture. Use a spatula to gently fold the omelet in half. Sprinkle the top of the omelet with the rest of the cheese.
- Cover the pan and allow omelet to cook for another 30 seconds or until the cheese melts. Place the omelet on a serving plate, top with avocado slices, and serve.
Continue To Page 2: Chicken Tostadas With Diced Avocados
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Recipe courtesy Avocados From Mexico. All other materials
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