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Avocado omelette at Multicooker

Avocado omelette at Multicooker

  • 2 eggs
  • 1/2 avocado
  • 50 g cheese
  • 1 tablespoon Parmesan cheese
  • 1 teaspoon flax seeds
  • salt and pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Multicooker avocado omelet:

Cut the avocado into cubes, as well as the cheese. Place over beaten eggs with salt and pepper to taste. Flax seeds are also added.

Put a little oil in the inner pot of the appliance. Select the BOIL program from the MENU, set the time to 10 minutes. Halfway through, we turn the omelet on the other side, using a palette.

Serve hot.

Tips sites


Flax seeds are "broken" in a mortar or ground


You can also add a green onion, if you have it and if you like it

Omelet with avocado and broccoli

Of course, these omelets will follow me all my life, I won't get rid of them forever. It's okay, at least to diversify them beyond the limits known to my people and I still make a profit from it. Here's the one from yesterday morning, which I made with avcado (find it in the supermarket, buy it even if it's hard, keep it in the kitchen for two days and bake until it's good to eat) and with one hand of broccoli.

For two servings I used two eggs which I beat with a little crushed pepper on the spot.

I sprinkled oil in a saucepan (it could be a frying pan, equal) and I fried the pieces of broccoli for about a minute. I poured the eggs over the broccoli, in the hot saucepan. I reduced the heat and covered the pan with a lid.

I took the core out of an avocado.

I mixed it with a little lemon juice, a little salt and a little pepper. I made a paste out of it, using a fork.

I mixed the avocado paste with cornflakes. The tastes are perfectly compatible and the result is a pleasant one to chew.

I took the omelet out of the pan (I didn't turn it over) and put goat cheese, olive oil and avocado dumplings with cornflakes on it.

A good day starts with a good breakfast. What I wish you too :).

Avocado and omelet sandwiches

Here's another delicious and savory mix: avocado and omelet sandwiches! It's simple, tasty, easy to prepare, perfect and if you want to take it to work, for lunch!


1 avocado
Salt pepper
Olive oil
2-3 eggs
A little br & acircnză
Green bell peppers

Method of preparation

Choose a ripe avocado, remove the core and pass it.

Then mix it with finely chopped parsley, salt, pepper, lemon juice and a little olive oil.

Beat 2-3 eggs with a little cheese, salt, pepper and green onions.

Heat oil in a saucepan (2-3 tablespoons) and then add the omelette.

Let it brown slightly.

Take 2-3 slices of p & acircine, add the avocado cream, over 2-3 tablespoons of omelette (when it has cooled).

Garnish with slices of radish, green parsley, yellow or green bell pepper, cut into wedges.

Drain and rinse the canned chickpeas well and put them in a blender or food processor. Or, if you have a vertical mixer, use it with confidence. Add avocado peeled, garlic cloves, sesame paste, lemon juice, salt to taste and water.

* If you can't find sesame paste on the market, you can prepare it according to the recipe here (click).

Mix very well until you get a creamy and homogeneous composition. Transfer it to a bowl and decorate it with some chickpeas, sesame seeds, paprika and two tablespoons of extra virgin olive oil.

Some glues to the house fit perfectly. Enjoy!

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How to eat avocado? 5 healthy and quick recipes

Avocado is considered a minute fruit that today is almost indispensable in our kitchens. Nutritionists have found that in the case of avocado consumers, the level of nutrients in the body is at an optimal level, which indicates an excellent state of health!

Being one of the best sources of healthy fats, avocado contains oleic acid which helps lower blood cholesterol levels. This fruit contributes to the absorption of nutrients from food, which makes any food eaten with this fruit healthier.

How to introduce avocado in different dishes?

1. Toast with avocado

For a healthy and hearty breakfast, put two slices of bread in the toaster and cover them with sliced ​​avocado slices. Season with salt and pepper to taste. It's a delicious breakfast and it doesn't take you long to prepare it!

2. Avocado sandwich

Fry a slice of wholemeal bread, grease it with olive oil, then squeeze a little lemon on it and garnish with slices of cherry tomatoes and avocado. Delicious!

3. Eyes with avocado
Prepare your favorite omelet, and at the end, add avocado cubes over it. Leave it for a minute and turn off the heat. It is a delicious and simple combination to cook.

4. Avocado stuffed with egg

A recipe as sophisticated as it is tasty. Thoroughly clean the core of an avocado and break one egg in each half. Put in the oven and leave it there until you see that the egg is ready.

5. Guacamole sauce

Mexican guacamole sauce is an extremely tasty and nutritious avocado sauce or salad. It is the traditional sauce of Mexicans for thousands of years. We present you a slightly more complicated recipe, but one that is worth the effort!


  • ½ small red onion
  • 1-2 fresh hot peppers, tomatoes
  • 3 avocados, ripe
  • 1 bunch of parsley or coriander
  • 6 ripe cherry tomatoes
  • 2 limes
  • olive oil
  • salt
  • pepper

Method of preparation

Peel the onion and remove the seeds from a hot pepper. Finely chop them on a mincer together with all the other ingredients. Choose the parsley or coriander leaves, chop them not too finely and add the tomatoes, then continue to chop them all together. Add the juice from 1 lime and 1 tablespoon of oil, then season with salt and pepper to taste. Finely chop the remaining hot pepper and spread it over the guacamole (if you like a spicy sauce). Decorate the sauce with parsley or coriander leaves and serve the sauce with toast or stick.

  • 4 Tortilla leaves, small
  • 4 eggs
  • 2 Lawyer
  • 1 sachet feta cheese
  • 3 Tomatoes, cut large
  • 1 knife tip Iodized sea salt
  • 1 knife tip Ground black pepper
  • A little fresh, chopped parsley

Beat them in a bowl.

Heat oil in a pan and fry the eggs. Use a spatula to cut and mix the eggs.

Season with salt and pepper and a knife tip of Rustic Herbs.

Heat the tortilla sheets in a convection oven for 3 minutes at 100 ° C (212 ° F).

Cut the tomatoes into cubes. Peel a squash, grate it and slice it.

Cover the sheets with the egg filling, tomatoes and avocado. Sprinkle feta cheese on top.

Season with chopped parsley, a knife tip of Rustic Herbs and enjoy.

Avocado hummus prepared at the Crock-Pot Express Multicooker with pressure cooking

Searching and reading information on the internet about humus, I found out that its preparation is a true story and a series of trials and tests until you get that perfect, balanced humus, after which we long for any of us. The multitude of possible combinations, choosing its quality and preparing the grains in a perfect way, can become real challenges.

I gathered from all the information what I thought would suit me and my tastes and I got a delicious spread! This certainly would not have been possible without the Crock-Pot Express Multicooker with pressure cooking. It made my job extremely easier, greatly reducing my time.

I read that baking soda must be added, that it is dangerous to go to the pressure cooker if it peels and clogs the valve, that it boils for an hour and a half or three hours, but with the Crock-pot Express Multicooker you have no problem.

Tell you what, how long did the cooking last? EXACTLY 20 minutes!

From what I understand, it also depends a lot on the quality of the chickpeas. But! If you don't know how good it is from the start, you can either follow my recipe exactly, or supplement with 10 minutes if it's not cooked enough.

What do I really like about this device? The fact that it has incorporated both fast, pressure cooking programs, adapted according to what you want to cook, and a slow cooking program, perfect for when you are not at home. You prepare, put in the bowl, set, go to work and when you return you have hot food.

Ingredients Avocado humus prepared at Crock-Pot Express Multicooker with pressure cooking

• 250 g dried chickpeas
• half a well-baked avocado (you can put a whole one)
• salt
• 3 tablespoons lemon juice
• 3 tablespoons olive oil (plus serving)
• 3 tablespoons tahini (sesame paste)
• 3 ice cubes
• optional & # 8211 1-2 cloves of garlic

Preparation of humus with avocado prepared at the Crock-Pot Express Multicooker with pressure cooking

I soaked the chickpeas in cold water and left it overnight.
In the morning I rubbed lightly in my palms and cleaned the skins that were taken from the chickpeas.
I threw the water and put the chickpeas in the Crock-Pot Express Multicooker bowl with pressure cooking.
I poured water into the bowl twice the volume of the chickpeas, about 2 fingers above it.
I put a teaspoon of oil that helps to & # 8220solve & # 8221 the foam that forms when boiling.

I put the lid on the vessel and rotated it to the locked position.
I checked that the steam valve was closed as well.
I selected the Beans / Chilli function from the device menu.
The time of 20 minutes is automatically displayed, I did not change anything else in the settings of this program, I just pressed START.

I cleaned half of the avocado, squeezed the lemon and prepared the rest of the ingredients at hand.
When the appliance emitted the final beep, I waited 2-3 minutes and then with a long spatula I released the steam valve.
I did not open the lid until the steam was completely released.
I turned, opened the lid and drained the boiled chickpeas.
It was perfectly cooked! I didn't throw the juice. I thought I would need to thin the cream but there was no need.
Put all the ingredients in a blender except the tahini paste that you add towards the end.
Turn on the blender and whisk until you get a smooth, homogeneous cream.
Ice cubes will make the hummus fluffier and creamier.
Mix with a spoon halfway through the mixing time, for homogenization.
Towards the end, add the tahini paste and, if you wish, crushed garlic.
Match the taste of salt.
Serve the hummus on slices of fresh bread, sprinkled with olive oil.
Instead of avocado you can put roasted peppers, spinach, leurda, beets, greens, peas, etc.

1. Burrito with avocado and eggs for breakfast

Preparation time: 5 min
Cooking time:
3 min
Total time:
8 min
Calories: 361 / portion
Fats: 25 gr / portion
Saturated fats: 9 gr / portion
Number of servings: 1

For a hearty breakfast, a serving of protein is welcome. So, a burito with avocado and eggs is the perfect choice and, in addition, its taste is unique.

The ingredients you need are the following:

- 100 gr of chopped green spinach

- 1 tablespoon of olive oil

The preparation method is as follows:

First, heat the olive oil in a pan, then put the beaten egg whites and chopped spinach. Add salt and pepper to taste. Let them simmer for two to three minutes, stirring constantly, as you do for any omelet. When you see that the mix is ​​ready, heat the glue for a few tens of seconds in the microwave, then fill it with the omelet, add the tomato, the avocado pieces and season everything with a little salsa.

Tomato and avocado omelet (after 10 months)

A tasty omelet is always the quickest and easiest way to feed the little one, but also a healthy dish. Eggs are rich in protein, and vegetables are always an important source of vitamins. Try the omelet with tomatoes and avocado!

This recipe contains sweet-sour tomatoes and creamy avocado. You can also add cheese or cheese, depending on your preferences.


1 or
1 teaspoon of water or milk that the little one consumes
2 tablespoons diced ripe tomatoes
1 teaspoon olive oil
avocado, peeled and chopped into small enough pieces


In a small bowl, mix the egg, milk and tomatoes.

Put a teaspoon of olive oil in a pan and heat. Add the egg, tomatoes and milk and mix continuously, using a heat-resistant rubber or wooden spatula. When the egg is almost ready, add the avocado. Leave for a few more minutes.

Allow to cool slightly before serving.

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Burrito with avocado and egg

With a well-made tortilla you can make countless dishes. Burritos are well-rolled sandwiches with various appetizing fillings. For breakfast, the combination of tortilla, egg and avocado will give you all the ingredients of a balanced meal that will provide you with energy for the whole day.

Beat eggs, milk, cheddar cheese and a pinch of salt in a bowl.

Heat a pan and pour the composition. Fry the eggs, stirring occasionally. It should look like a shredded omelet.

Meanwhile, clean the avocado, remove the seeds and cut it into cubes. Then pass with a blender or fork, adding salt to taste.

Heat 2 tortillas in the microwave and place the omelet, avocado puree and cottage cheese in layers in each of them. Run and serve them immediately. You can add spicy tomato sauce on top of them.

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