Avocado on toast used to be one of my favourite things to eat before I got into the whole low carb thing.
Recently I’ve been having a bit of an avocado renaissance and was inspired one night to try it smashed onto an omelette for a quick solo dinner.
Talk about a winner.
Love how the egg forms the base to bring all these delicious Mexican flavours together.
Mexican Omelette with Smashed Avo
Ingredients
- 2-3 eggs
- 1 small avocado 1/2 large
- 1/2 lime
- hot sauce eg. Tabasco to serve
- 1 handful roast cashews or almonds
- small bunch coriander (cilantro) leaves picked
Instructions
- Mix eggs in a small bowl with a pinch of salt. Heat a small frying pan on a medium high heat.
- When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add eggs and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently so they don’t over cook.
- When the eggs are just set, roll the omelette onto a plate. Top with avocado, smash the avo a little with a fork and squeeze over some lime juice. Sprinkle over hot sauce and finish with a flourish of coriander leaves and the roast nuts.
Nutrition
WINE MATCH: A crisp dry white like Riesling or a cold Dos Eqquis beer.
Variations & Substitutions
pantry-friendly – avocado = almond hummus or goats cheese. Skip coriander / cilantro. Skip lime or use extra hot sauce.
nut-free – just skip the nuts or replace with extra avo or some roast veg or cooked chickpeas. Or crumble over some feta or goats cheese.
more substantial (carb lovers) – hot buttered toast or warm tortillas.
more substantial (low carb) – extra avo, extra eggs or extra nuts.
Low FODMAP – replace avocado with sour cream.
family-friendly – skip the hot sauce.
different herbs – mint, basil or parsley. A small amount of chopped chives or tarragon would also be delish.
no avocado – sour cream, hummus, roast eggplant, grilled zucchini, cherry tomatoes, almond hummus.
egg-free – serve these mexican flavours on a slice of toast or on a bowl of beautiful broccoli. Increase the nuts to make it more substantial.
carnivore – bacon or chorizo.
Waste Avoidance Strategy
eggs – will keep in the fridge for weeks or use for another meal.
avocado – use for another meal. Don’t freeze.
lime – will keep in a plastic bag in the fridge for months.
hot sauce / roast cashews / almonds – keep them in the pantry.
coriander – best to use for another meal. Can be frozen but will wilt when defrosted.
Prepare Ahead
No best when freshly made 🙂
Add to my Old Favourite Recipes
This sounds really good. If a carnivore wants to continue the Mexican theme, they should definitely use chorizo or longaniza (another spicy Mexican sausage). I would probably skip the hot sauce, but it also occurs to me that some chopped, roasted poblano pepper would be wonderful with this (It would add only a small amount of heat).
oh yes! LOVE the idea of the roast poblano peppers Susan. You are so lucky to have access to all those amazing peppers. I would have to grow my own.
Even regular bell peppers roasted would be good for the colour and sweetness.
I was pressed for time. I simply looked up recipes that called for minimal time to make. I went to the 15 minute recipes. I chose this one because it fit the needs for my son who is avoiding meat for a time and because of the short prep/cook time.
I appreciate the recipes being categorized in this way. So helpful!
We both enjoyed the Mexican flavor bursts!
Thank you Jules!
So glad you enjoyed Cynthia!
I made this tonight; added some ground beef — that had been cooked with Mexican spices– (from the freezer). No avocado so used sour cream and lots of cilantro. It was good, and filled me up.
Nice on Karen!