Vegetable Omelette with Chipotle Sauce

Avocados From Mexico ®
One of the best healthy breakfast recipes is undoubtedly something with vegetables but with a delicious flavor. Like this Vegetable Omelette with Chipotle Sauce, which includes mushrooms, spinach, and avocado. This healthy breakfast option can taste incredibly better if your omelette mixture is creamier, and you can achieve that by adding a splash of milk or sour cream to the beaten egg. What would you like to pair with this delicious healthy breakfast recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 teaspoon corn oil
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 2 tomatoes, for the sauce
  • 2 chipotle chiles, dried, for the sauce
  • 2 allspice berries, for the sauce
  • 3/4 cups vegetable broth, for the sauce
  • 1 tablespoon fresh cilantro, for the sauce
  • 1 pinch salt, for the sauce
  • 1 teaspoon corn oil
  • 1/4 cups onion, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 2 pumpkins, sliced
  • 1 cup button mushrooms, sliced
  • 1 cup spinach
  • 1 pinch salt
  • 1/4 teaspoons black pepper, ground
  • 8 eggs
  • 1 pinch salt
  • 1/4 teaspoons pepper
  • cooking spray
  • 1 Avocados from México, cut into large cubes
  • 4 tablespoons queso fresco, crumbled, for garnish
Preparation
20 mins
40 mins
Low
  • For the sauce, in a pot over medium heat, heat the oil and fry the onion, garlic, tomato, chipotle pepper, and allspice until the vegetables soften. Fill with vegetable broth and season with salt. Cook for 10 minutes and remove. Let cool slightly.
  • Blend the previous preparation until smooth and return to the pot, cook for another 10 minutes and set aside.
  • For the filling, in a skillet over medium heat, heat the olive oil and cook the onion with the garlic until translucent. Add the zucchini, mushrooms, and cook for a few minutes until softened. Add the spinach, cook for 1 minute, season with salt and pepper. Set aside.
  • In a bowl, beat the eggs with salt and pepper.
  • Pour a bit of the beaten egg into a hot skillet with a bit of cooking spray, and cook until done, covering if necessary to finish cooking. Remove and repeat until the egg mixture is finished.
  • Fill the omelette with some of the vegetable filling, add cubes of avocado, and close.
  • Serve a bit of the sauce on a plate, place the omelette in the center, and garnish with fresh cheese. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
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