Breakfast

Open-Faced Omelet with Avocado and Pico de Gallo

Eggs cook into a soft, golden layer that cradles creamy avocado slices and bright pico de gallo. Each bite tastes fresh, light, and satisfyingly savory.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Open-Faced Omelet with Avocado and Pico de Gallo
Total
8 min
Prep
5 min
Cook
3 min
Serves
1

Nutrition per Serving

Calories
140
Protein
11g
Carbs
4g
Fat
9g
Fiber
2g
Sugar
1g
Sodium
130mg

Ingredients

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

Instructions

  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!