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!
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| Cook Time | 15 minutes |
| Servings |
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Ingredients
- cooking spray
- 1 large egg
- 1 large egg white
- salt and pepper to taste
- 1 ounce avocado sliced; 1/4 small haas
- 2 tablespoons Pico de gallo
Ingredients
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Rate this recipe!
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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!
Nutrition Facts
Open Faced Omelet with Avocado and Pico De Gallo
Amount Per Serving
Calories 178
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 3g
15%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 185mg
62%
Sodium 279mg
12%
Potassium 368mg
11%
Total Carbohydrates 7g
2%
Dietary Fiber 3g
12%
Sugars 1g
Protein 11g
22%
Vitamin A
12%
Vitamin C
17%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
