South American Omelet Recipe



South American Omelet Recipe

This South American omelet is a simple, crepe-like omelet, easy to make and easy to enjoy. Don't overcook it!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings. 
Course Breakfast
Cuisine Hispanic
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 person


  • 1 small avocado cut into halves
  • 3 eggs
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon peanut oil
  • 1 tablespoons butter


  • Peel the avocado and discard the seed. Cut half of it into small dice and cut the other half into balls with a melon-ball cutter.
  • In a small bowl, beat the eggs with salt and pepper to taste and add the diced avocado. Melt the oil and butter in a skillet, add the eggs, and make a flat omelet, like a crepe, turning it over with a large spatula to cook the second side when the eggs begin to set. Turn the heat off and allow the omelet to rest in the pan.
  • Place the omelet on a hot serving dish. Garnish the omelet with the avocado balls.

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