1 can (14.5 oz each) Hunt's® Organic Petite Diced Tomatoes
1 large avocado
1 cup baby spinach leaves, chopped
1/2 cup Frontera® Creamy Salsa Verde
4 large eggs
1/4 cup whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
PAM® Olive Oil No-Stick Cooking Spray
2 teaspoons Frontera® All Natural Hot Sauce
|% Daily Value|
|Total Fat||29 g||44%|
|Saturated Fat||6 g||31%|
|Dietary Fiber||10 g||41%|
|Vitamin C||36 mg||60%|
|Vitamin A||2310 iu||46%|
Drain tomatoes well in strainer, pressing gently to release liquid. Cut avocado in half, remove pit and scoop out flesh. Cut one half into thin slices; set aside. Cut other half into 1/2-inch pieces and place in a medium bowl. Add drained tomatoes, spinach, feta and salsa to bowl; toss lightly to mix.
Whisk together eggs, milk, salt and black pepper in a small bowl until blended.
Generously spray 8-inch nonstick skillet with cooking spray. Heat skillet over medium heat until hot. Pour in half of the egg mixture (about 1/2 cup). Mixture should set immediately at edges. Gently push cooked portions from the edges to the center with a spatula, so uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, arrange half of the avocado slices on one side of the omelet, top with 1/2 cup of the tomato mixture. Fold other side of omelet over on top of the half with the filling. Gently slide out or use spatula to remove omelet onto a plate. Keep warm. Repeat this process for the second omelet. Serve immediately with remaining tomato mixture and hot sauce.
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