Avocado Omelet

READY IN: 22mins
YIELD: 1 batch


  • For Omelet
  • 6
    tablespoons milk
  • 12
    teaspoon salt (or as desired)
  • 1
    dash pepper (or as desired)
  • 6
    tablespoons butter
  • 1
    avocado, peeled and diced
  • grated cheese, as desired (I used pepper jack but you could use any you desire)
  • For Sauce
  • 1
    small onion, diced (I used green onions, tops only but you could use regular onion if you prefer)
  • 2
    large tomatoes, diced
  • 14
    teaspoon salt
  • 2
    tablespoons bacon bits (or as desired, can also use the imitation bacon bits for vegetarian)
  • 14
    teaspoon chili powder (can use more if desired)
  • 1
    (4 ounce) can diced green chilies (you could also just put these in the omelet instead of the sauce, however you prefer)


  • In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
  • Remove from heat.
  • While onions are simmering, peel avocados and reserve a few slices for garnish.
  • Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
  • Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
  • Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!