5 from 6 votes
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!
Total Time
15 mins
Servings:
1
serving
Calories:
140 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
- cooking spray
- 1 egg large
- 1 egg large, white
- salt to taste
- black pepper to taste
- 1 ounce avocado small haas, 1/4, 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!
Cup of Yum
Nutrition Information
Serving
1omelet
Calories
140kcal
(7%)
Carbohydrates
4g
(1%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Cholesterol
186mg
(62%)
Sodium
130mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 1 serving
Amount Per Serving
Calories 140
% Daily Value*
| Serving | 1omelet | |
| Calories | 140kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 186mg | 62% |
| Sodium | 130mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.