This Avocado Manchego Cheese Omelette is a delicious Mexican-style omelette that features avocados and Spanish Manchego cheese.
Weekends are great days to make a special breakfast. This one has so many great flavors in it. I love the Manchego cheese (it’s a nice change from traditional cheddar), and the avocado is always a welcome surprise too. This Avocado Manchego Cheese Omelette will quickly become a family favorite!
Ingredients needed:
- yellow bell pepper
- red bell pepper
- jalapeño pepper
- onion
- fresh cilantro
- fresh parsley
- salt and pepper
- oil
- eggs
- milk
- avocado
- Manchego cheese
How to make an Avocado Manchego Cheese Omelette:
The complete, printable recipe is at the end of this post.
Sauté the peppers and onions in a small amount of oil. Add the cilantro and parsley, season with salt and pepper. Cook until tender. Set aside.
In a medium bowl, combine the eggs and milk, whisk together well, and set aside.
Heat a nonstick skillet over medium heat. Spray with nonstick spray. Ladle ¼ of the beaten egg mixture into the pan. Stir in the sautéed pepper and onion. Cook until set. Flip the omelette and cook until done.
Add the sliced avocado and top with cheese. If you like your omelettes overflowing with cheese, add more cheese!
Fold the omelette and turn it out onto a warm serving plate. Top with additional cheese and garnish with fresh sprigs of cilantro. Repeat this process 3 times to create four servings. Serving suggestion: add your favorite salsa too Enjoy!
The Best Recipes Using Avocado:
- Spicy Hummus Avocado Dip
- Spinach Salad with Chicken, Avocado and Goat Cheese
- Air Fryer Avocado Fries
- Chilled Avocado Soup
- Watermelon and Avocado Salad
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Avocado Manchego Cheese Omelette
This omelette will quickly become a family favorite.
Recipe Details
Servings: 4 servings
Calories: 478kcal
Ingredients
- ½ cup yellow bell pepper, finely diced
- ½ cup red bell pepper, finely diced
- 1 medium jalapeño pepper, seeded and finely diced
- ½ cup onion, finely diced
- 1 tablespoon fresh cilantro, minced
- 2 teaspoons fresh parsley, chopped
- salt and pepper, to taste
- cooking oil
- 8 large eggs
- ½ cup milk
- 1 large avocado, sliced
- 1½ cups Manchego cheese, shredded
- fresh cilantro, for garnish (optional)
Instructions
- Sauté peppers and onions in a small amount of oil. Add cilantro and parsley, season with salt and pepper. Cook until tender. Set aside.
- In a medium bowl, combine the eggs and milk, whisk together well, and set aside.
- Heat a nonstick skillet over medium heat. Spray with cooking spray. Ladle ¼ of the beaten egg mixture into the pan. Stir in the sautéed pepper and onion. Cook until set. Flip the omelette and cook until done. Add the sliced avocado and top with cheese. Fold the omelette and turn it out onto a warm serving plate. Top with additional cheese and garnish with fresh sprigs of cilantro.
- Repeat this process 3 times to create four servings.
Notes
- If you're counting WW Points, you might want to use a reduced-fat Mexican cheese blend instead of the Manchego. That would reduce the overall point count.
Nutrition
Serving: 1serving, Calories: 478kcal, Carbohydrates: 12g, Protein: 26g, Fat: 37g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 421mg, Sodium: 710mg, Potassium: 563mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1588IU, Vitamin C: 89mg, Calcium: 561mg, Iron: 2mg
