OMELETTE ROLL
4 large eggs, room temperature
1/4 cup softened cream cheese, and 2 tbsp softened cream cheese
1/2 tsp salt
1/4 tsp each of ground cumin & dried pepper flakes
1/2 ripe avocado
1/2 tsp freshly squeezed lime juice
1 TBL butter
2 green onions, thinly sliced
1/2 cup mild salsa
In a medium-size bowl, whisk eggs with 1/4 cup cream cheese, salt,
cumin and chili flakes. Peel avocado, slice in half then discard
stone. Place pulp in a small bowl. Mash with a fork until fairly
smooth. Stir in remaining 2 tbsp cream cheese and lime juice.
Melt butter in 9-inch frying pan, preferably non-stick, over medium-
high heat. When bubbly, add egg mixture. Stir for 10 seconds. Then
continuously pull back on sides of barely set eggs, drawing set
mixture to centre of pan, allowing uncooked egg to run toward edge.
Once eggs have set, sprinkle with onions. Spoon dollops of salsa in
centre portion of omelette. Cover, then turn off heat. Let stand
until eggs are firmly set, from 2 to 3 minutes.
Uncover and spread cream cheese until it comes close to edges of
omelette. Spoon in dollops of avocado over cheese. Gently spread.
With the help of a rubber spatula, roll up egg like a jellyroll and
turn onto a plate. Slice in half and serve immediately with extra
slices of fresh avocado, if you wish.
Makes 2 servings
4 large eggs, room temperature
1/4 cup softened cream cheese, and 2 tbsp softened cream cheese
1/2 tsp salt
1/4 tsp each of ground cumin & dried pepper flakes
1/2 ripe avocado
1/2 tsp freshly squeezed lime juice
1 TBL butter
2 green onions, thinly sliced
1/2 cup mild salsa
In a medium-size bowl, whisk eggs with 1/4 cup cream cheese, salt,
cumin and chili flakes. Peel avocado, slice in half then discard
stone. Place pulp in a small bowl. Mash with a fork until fairly
smooth. Stir in remaining 2 tbsp cream cheese and lime juice.
Melt butter in 9-inch frying pan, preferably non-stick, over medium-
high heat. When bubbly, add egg mixture. Stir for 10 seconds. Then
continuously pull back on sides of barely set eggs, drawing set
mixture to centre of pan, allowing uncooked egg to run toward edge.
Once eggs have set, sprinkle with onions. Spoon dollops of salsa in
centre portion of omelette. Cover, then turn off heat. Let stand
until eggs are firmly set, from 2 to 3 minutes.
Uncover and spread cream cheese until it comes close to edges of
omelette. Spoon in dollops of avocado over cheese. Gently spread.
With the help of a rubber spatula, roll up egg like a jellyroll and
turn onto a plate. Slice in half and serve immediately with extra
slices of fresh avocado, if you wish.
Makes 2 servings
