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No Words. Just pictures. Click each photo for the recipe! Not all are gluten free but can be adjusted to be so!

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The ALEXANDER’S OMELET comes from Jeff Gorlechen who co-owns Sixpoint Craft Ales, a small craft brewery in the artsy neighborhood of Red Hook

Anyone who knows me knows I LOVE Avocado. If I were stranded on a deserted island with only one thing to eat, it would be avocados no question. And if I can choose vodka as my drink of choice, then I would be in HEAVEN.

I came across this amazing looking dish while I was gathering recipes from a book I’m doing some marketing and publicity for. I immediately had to share it. I haven’t even made it yet but I already know how it’s going to taste: Amazing! Duh! This delightful recipe will definitely be giving my apartment the nicest aroma tomorrow morning. Yup! Tomorrow morning there will be a party in my mouth. And I can’t wait!!! Being gluten free, I’ll have to omit the wheat germ ingredient though. But I hardly doubt it will take away from the flavor at all.

Oh, and in case you’re wondering, the book is called Edible Brooklyn: The Cookbook and it isn’t available yet.  You, my friends,  are getting a sneak preview of just one of the many recipes it has before anyone else.  You’re welcome. 🙂

Here is what you’ll need:

  • 1 extra-large organic egg
  • 1 tbsp organic whole milk
  • 1 tbsp organic wheat germ
  • Salt
  • Freshly ground black pepper
  • 1 tsp high-quality extra-virgin olive oil
  • 1 ripe avocado, 4 tbsp mashed, the balance cubed for garnishing
  • 1¼ inch slice colby jack or milder cheddar cheese, preferably organic
  • 4 tbsp cooked and drained black beans (canned or fresh)

In a small bowl, beat together the egg, milk, and wheat germ, and season with salt and pepper to taste.

Heat the oil in a small, nonstick skillet, making sure that it covers the entire surface of the pan. Pour in the egg mixture, and cook over medium heat for about 3 minutes, or until the egg is cooked on the bottom and no longer runny on top. Do not flip the omelet. Reduce the heat slightly to keep the bottom of the omelet from burning.

Spread the mashed avocado across the center of the omelet and top the avocado with the cheese slice. Once the cheese begins to melt, reduce the heat to its lowest setting possible and fold the omelet in half. Leave the omelet in the pan for 30 seconds, and then slide it onto a plate. Keep it warm by covering it with another plate.

Heat the black beans in the microwave on medium-high for 30 seconds. Spoon the black beans over the omelet, and let stand for 5 minutes. Garnish with cubed

Makes 1 omelet

Well? What are you still doing reading this? GO! RUN! Get the ingredients at your local market and get cooking!

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