I know this seems like a cop-out. “A guacamole omelette? He didn’t even try this time.”
I was in Mexico with limited access to ingredients and cooking equipment. And I stayed committed to the omelette cause.
Also, of the few ingredients available, incredibly delicious avocados were one of them.
And as strange as it sounds, this one works. Though the crushed up chips are almost a necessity for the sake of texture. They can be hard to find but we used guacamole flavoured Takis — they’re amazing.
If you can make the guac a day in advance, letting it sit in the fridge overnight will make it so much better. Store-bought is usually trash but works in a pinch.
This is all about the filling. Make the physical omelette in any style you like.
Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.
Season everything to taste with salt and pepper.
Disclaimer: Though unlikely, eating undercooked eggs can cause illness.
For the Guac
- 2 Avocados
- 1/2 clove Garlic, minced or grated on a micro plane
- 1 tbsp Red Onion, finely chopped
- 1 Tomato, seeded and diced
- 1 tbsp Lime Juice, freshly squeezed
- Jalapeño, finely chopped, to taste
- Salt & Pepper, to taste
For the Omelette
- Butter
- 1 Egg, beaten
- Queso Fresco (fresh Mexican cheese, Feta is a good alternative)
- 1/4 cup Guacamole
- Tortilla Chips, crushed
- Hot Sauce (Valentinas works great here), to serve
- Mash avocado. Stir in all ingredients. Add more lime juice as needed. And remember that the heat from the jalapeño won’t be fully realized throughout the guac right away. Be careful if you’re sensitive to heat.
- Heat butter in a pan over medium-low heat. Add egg and cook for around 15 seconds.
- Place cheese over the egg and continue cooking. Add guacamole and crushed tortilla chips, cook until egg reaches desired doneness.
- Fold in preferred style and serve with your favourite hot sauce.