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“Unique and tangy! For a really bold and dramatic look, serve these on black square dishes (I got mine at Bed, Bath, and Beyond!) with sour cream on the side and 2 strips of bacon criss-crossed over the cream. All credit for this recipe goes to my sister:)”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Halve, pit, and peel the avocado; chop it into small bits.
  2. Combine the avocado bits, mayonnaise, lemon juice, and onion (if using); mash slightly, then stir the mixture thoroughly.
  3. Season to taste with salt and pepper; set aside.
  4. Beat the eggs and heavy cream together.
  5. Using 2 skillets set over medium-high heat, melt 1 Tbsp butter in each and pour half the egg mixture into each.
  6. When the eggs are nearly set, but still moist on top, spoon 1/2 the avocado mixture onto each omelet.
  7. Fold one side over the other and leave each in its pan set over low heat for another 1-2 minutes; slide onto warm plates.
  8. Top with shredded cheese, sour cream, and/or salsa, if desired; serve immediately.

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