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This is a delicious breakfast or brunch pasta dish. Egg substitute may be used in place of real eggs. You can be creative and add in your favorite vegetables and ingredients to make this Italian omelet. Another way to turn the omelet over is to use 2 saute pans. Hold them tightly together for a clean flip. Recipe for Italian Omelet from our Main Course recipe section.
Recipe for Beef Ragout from our Main Course recipe section.
Recipe for Penne with Greens and Cannellini Beans from our recipe section.
Recipe for Warm Mole Bean Dip from our Dips and Spreads recipe section.
Recipe for Roasted Pepper Salsa from our Sauces and Condiments recipe section.
Recipe for Turkey Fajitas from our Main Course recipe section.
Serve with a crisp salad for a soup-and-salad meal. Recipe for California Avocado Tortilla Soup from our Soups and Chowders recipe section.
Recipe for Mexican Turkey Salad from our Food and Dining recipe section.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. Recipe for Fish Tacos with California Avocado, Grapefruit and Toasted Ancho Salsa from our Main Course recipe section.
Recipe for Avocado and Mango Salsa from our Sauces and Condiments recipe section.
Recipe for Tomatillo Soup with Fresh Tuna from our Soups and Chowders recipe section.
Serving size is 1/4 of recipe, or about 1 cup shrimp mixture plus 1/2 cup rice. Recipe for Shrimp Vera Cruz from our Main Course recipe section.
Recipe for Tomato and Mint Tabbouleh from our Salads recipe section.
Recipe for Broccoli Frittata from our Breakfast and Brunch recipe section.
