140 Cals 11 Protein 4 Carbs 9 Fats
TOTAL TIME:
15 mins
YIELD:1 SERVING
COURSE:Breakfast, Brunch
CUISINE:American
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!
INGREDIENTS
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, 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!
Serving: 1omelet, Calories: 140kcal, Carbohydrates: 4g, Protein: 11g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 186mg, Sodium: 130mg, Fiber: 2g, Sugar: 1gBlue Smart Points:1Green Smart Points:3Purple Smart Points:1Points +:4