Serves: 10
Total Calories: 25
At least 20 minutes or up to 2 hours before serving: Peel avocado. Cut into 1/4 -inch wide wedges. Place wedges in a shallow dish. Sprinkle with lemon juice, coating all surfaces. If making ahead, cover with plastic wrap and refrigerate up to 2 hours.
Cut tomatoes into 1/4 -inch wide wedges, about sixteen from each tomato. If making ahead, cover with plastic wrap and refrigerate up to 2 hours.
Just before serving: Prepare omelets. For each omelet, pour 1/2 cup of the egg mixture into a 7-inch nonstick skillet. When center of omelet is creamy and edges are set, alternately place three avocado wedges and three tomato wedges on one half. Sprinkle with pepper, then top with 1/4 cup alfalfa sprouts. Fold omelet in half and slide onto a warm serving plate. Garnish with parsley. Serve with Blender Hollandaise Sauce if desired.
This Vegetarian Omelet Filling recipe is from the Best Brunches Cookbook. Download this Cookbook today.
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