1 green pepper
40 g (1 1/2 oz) butter
1 ripe avocado
few drops of lemon juice
4 eggs, separated
salt and freshly ground black pepper
40 g (1 1/2 oz) butter
1 ripe avocado
few drops of lemon juice
4 eggs, separated
salt and freshly ground black pepper
method
1. Deseed and slice the green pepper.
2. Heat a little of the butter in a pan and fry it until soft. Set aside.
3. Cut the avocado in half.
4. Remove the stone and remove the flesh from the shell in one careful movement with a palette knife.
5. Slice the avocado and sprinkle with lemon juice.
6. Beat the egg yolks and season with salt and pepper.
7. Whisk the whites and fold the two together.
8. Heat half the remaining butter in a pan and pour in half the omelette mixture.
9. Arrange half the avocado and green pepper on one side of it.
10. When lightly set, fold the omelette in two, slide out of the pan and keep hot until you have made the second omelette in the same way. Serve immediately.
2. Heat a little of the butter in a pan and fry it until soft. Set aside.
3. Cut the avocado in half.
4. Remove the stone and remove the flesh from the shell in one careful movement with a palette knife.
5. Slice the avocado and sprinkle with lemon juice.
6. Beat the egg yolks and season with salt and pepper.
7. Whisk the whites and fold the two together.
8. Heat half the remaining butter in a pan and pour in half the omelette mixture.
9. Arrange half the avocado and green pepper on one side of it.
10. When lightly set, fold the omelette in two, slide out of the pan and keep hot until you have made the second omelette in the same way. Serve immediately.
serving amount
makes 2
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