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5.0 from 9 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 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

    Cup of Yum
  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!

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: 1serving

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.