Avocado-Mushroom-Onion Omelet

Avocado Omelet

February: National Avocado Month

Islander was so shy in kindergarten when students were asked to name a fruit during a food lesson. All the other classmates stated the obvious—apples, bananas, oranges—and local Hawaiian favorites—coconuts, pineapples, papayas, mangos, lychees, lilikoi, etc. She regrets not having spoken up and saying “avocado” especially since her family had an avocado tree in the back yard of her childhood home in Pearl Harbor that was located across the street from the school!

Now, 40+ years later, Islander is using this blog as a medium to say that avocado is botanically a fruit. But because it is green and used in many savory recipes, many might confuse it as a vegetable.

In observing National Avocado Month, we put avocado slices in an omelet filled with mushrooms and caramelized onions for a hearty and healthy brunch. Celebrate February with a fruit and add an avocado to an omelet!


(Adapted from Williams-Sonoma)


  • Olive or vegetable oil
  • 1 small onion, sliced
  • ¼ cup water
  • salt and pepper to taste
  • 1 cup mushrooms (we used oyster), sliced
  • 4 eggs beaten with 2 tablespoons water
  • 2 tablespoons fresh chives, sliced
  • 1 avocado, peeled, pitted and sliced into wedges


Slice the mushrooms, chives, onion and avocado. In a skillet, sauté the onions in 1 tablespoon of oil over medium-high heat. Stir occasionally until caramelized (around 10 minutes). Add the water to deglaze. Season with salt and pepper. Transfer to a plate and set aside.

Avocado Omelet

In the same skillet, heat another tablespoon of oil and add the mushrooms. Cook for about 5-7 minutes or until browned. Season with salt and pepper. Transfer to a plate and set aside. Wipe down the skillet and heat with 1 teaspoon of oil. Pour in half the beaten egg-water mixture and swirl around to cover the bottom of the skillet. Sprinkle in the chives. Cook for about a minute or two. On one side of the omelet, sprinkle half the onions and mushrooms.

Avocado Omelet

Fan out the avocado slices on top. When the eggs are slightly set, fold the other side of the omelet over the filling. Slide the omelet onto a plate and keep warm. Repeat the process for the second omelet. Yield: 2 servings.

Avocado Omelet


  • Sprinkle a little lemon juice on the avocado slices to prevent browning after cutting.
  • Search our blog for additional avocado recipes.