Description
I’m pretty obsessed with making open-faced omelets and make them all the time topped with whatever I have on hand (you may remember this tomato and feta omelet). Since I always have avocados on hand, and I had some leftover pico de gallo from this recipe, I’ve been whipping this up all week!
Yield: 1serving | Serving Size: 1omelet
Ingredients
cooking spray
1large egg
1large egg white
salt and pepper, to taste
1ounce1/4 small haas avocado, sliced
2tablespoonspico de gallo, store bought or recipe here
Instructions
- In a small bowl beat the egg and egg white, add salt and pepper.
- Heat a medium nonstick skillet over medium-low heat. Spray with oil and pour the eggs. Cook until they set, about 2 to 3 minutes then slide onto the plate.
Top with avocado and pico de gallo and dig in!
Last Step:
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Nutrition
Serving: 1omelet, Calories: 140kcal, Carbohydrates: 4g, Protein: 11g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 186mg, Sodium: 130mg, Fiber: 2g, Sugar: 1g
