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!
Foto: 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
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In a small bowl beat the egg and egg white, add salt and pepper.
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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.
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Top with avocado and pico de gallo and dig in!
Nutrition Facts (per serving)
Macronutrients
Calories1407% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Skinnytaste
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