Avocado, Manchego Cheese Omelette Recipe

• 8 x Large eggs - large
• 1/4 c. lowfat milk Veg. oil as needed
• 1 x avocado - sliced
• 1/4 c. small diced yellow bell pepper
• 1/4 c. small diced red and green bell pepper
• 1 x jalapeno pepper seeded, diced fine
• 1/4 c. finely-diced onion
• 1 Tbsp. chopped fresh cilantro
• 2 tsp minced fresh parsley Salt to season Freshly-grnd black pepper to season
• 1 1/4 c. shredded Spanish Manchego cheese

1. Saute/fry peppers and onions in a small amount of oil.
2. Add in cilantro and parsley, season with salt and pepper.
3. Cook till tender.
4. Reserve.
5. Combine Large eggs and lowfat milk.
6. Mix well and reserve.
7. Heat a non-stick omelette or possibly egg pan over medium heat.
8. Portion beaten egg into pan.
9. Stir in sauteed pepper and onion.
10. Cook till set.
11. Flip omelette and cook till done.
12. Add in sliced avocado and top with cheese.
13. Fold omelette and turn out onto hot serving plates.
14. Top with additional cheese and garnish with fresh cilantro sprigs.
15. Repeat process to create 4 omelettes.
16. This recipe yields 4 servings.
17. Comments: Spanish Manchego cheese is available in the specialty cheese section of most large grocery or possibly food specialty stores.

eggs, milk, avocado, yellow bell pepper, red and, pepper, onion, fresh cilantro, parsley salt, shredded spanish manchego cheese

Taken from cookeatshare.com/recipes/avocado-manchego-cheese-omelette-72466 (may not work)