Open-Faced Omelet with Avocado and Pico de Gallo

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!

⏱️ 15 min 📊 Easy 👁️ 15 views
👨‍🍳 Start Cooking
Open-Faced Omelet with Avocado and Pico de GalloFoto: Skinnytaste

Ingredients

1 servings
  • cooking spray
  • 1 large egg
  • 1 large egg white
  • salt and pepper (to taste)
  • 1 ounce 1/4 small haas avocado, sliced
  • 2 tablespoons pico de gallo

Steps

  1. In a small bowl beat the egg and egg white, add salt and pepper.

  2. 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.

  3. Top with avocado and pico de gallo and dig in!

Nutrition Facts

Macronutrients

Calories140
#avocado#breakfast#brunch#dairy free#gluten free#keto#low carb#omelet#paleo#pico de gallo breakfast#american
Source: Skinnytaste

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