THE BOMBLETTE! - Baked Rolled Omelette Recipe f/ California Avocado Salsa Verde

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: none

Nutritional yeast adds a cheesy flavor without dairy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for cooking.

green onions

🥗Healthier: chives

💰Cheaper: none

Chives provide a similar flavor profile.

Quarter and peel the California avocado and place it into a blender.

Add pickled jalapenos, fire roasted green chilies, salsa verde, cilantro, lime juice, and a pinch of salt to the blender.

Blend the ingredients until creamy and transfer to an airtight container to refrigerate.

In a blender, combine eggs, a little milk, flour, a splash of water, and a pinch of salt.

Blend the egg mixture until well combined.

Prepare a baking pan with parchment paper or non-stick spray.

Pour the egg mixture into the baking pan and evenly distribute bacon bits and fire roasted green chilies.

Carefully transfer the baking pan to the preheated oven.

Once baked, the omelette should look set and slightly jiggly.

Cut around the edges of the omelette to loosen it from the parchment.

Flip the omelette over to peel away the parchment paper and roll it up carefully.

Cut the rolled omelette into equal-sized pieces.

Serve with a generous slathering of the creamy avocado salsa verde on top.

Garnish with additional California avocados and a sprinkle of chili powder.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens