Recipe: Debbie Shore's Pepper Avocado Omelet

Debbie Shore, co-founder and associate director of Share Our Strength, finds her 12-inch skillet just the right size to bring dinner to the table for her daughter, Sofia, and herself. To learn more about Shore and the organization Share our Strength, visit shareourstrength.org.

"There is so much hunger in the world, I try to treat every meal as a gift. Bringing out the best in every dish is part of that, and a big skillet is the secret to my perfect omelet — not too thin, not too thick," said Shore.

DEBBIE SHORE'S PEPPER AVOCADO OMELET

Prep: 15 minutes

Cook: 13 minutes

Ingredients

1 medium poblano or green sweet pepper, roasted (directions below), seeded and chopped

2 Tbsp. butter

2 eggs, lightly beaten

½ medium avocado, peeled, seeded and coarsely chopped

¼ jalapeño pepper, thinly sliced (optional)

¼ cup manchego cheese, shredded (1 oz.)

Crushed red pepper

1 recipe Fresh Tomato Compote, recipe below

Directions

1. Roast poblano pepper (directions below); set aside. In 12-inch nonstick skillet heat butter over medium-high heat. Add eggs; gently swirl to spread eggs to edge of skillet.

2. When eggs begin to bubble, sprinkle with poblano, avocado and jalapeño.

3. When omelet is very lightly brown at edges, add cheese. With spatula loosen egg from sides; fold half the omelet over filling.

Season with black pepper and crushed red pepper. Serve with Fresh Tomato Compote and toast.

Fresh Tomato Compote: In medium skillet heat 1 tablespoon olive oil. Add ½ cup thinly sliced onion; cook 5 minutes or until tender. Add 1 cup halved cherry tomatoes, 1 tablespoon snipped fresh parsley, 1/8 teaspoon each salt and ground black pepper. Heat through, serve with omelet.

To Roast Pepper: Preheat oven to 425 degrees. Halve pepper lengthwise; remove stems and seeds. Place halves, cut sides down, on foil-lined baking sheet. Roast 20 to 25 minutes. Wrap pepper in foil; let stand 10 minutes. Gently pull off skin in strips, using a sharp knife to help loosen. Makes 2 servings.

Nutrition Facts: Calories 509, Total Fat (g) 37, Saturated Fat (g) 15, Monounsaturated Fat (g) 14, Polyunsaturated Fat (g) 3, Cholesterol (mg) 262, Sodium (mg) 703, Carbohydrate (g) 35, Total Sugar (g) 8, Fiber (g) 7, Protein (g) 16, Vitamin C (DV percent) 276, Calcium (DV percent) 29, Iron (DV percent) 32, Percent Daily Values are based on a 2,000 calorie diet