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!
This takes under 5 minutes, and it’s so easy you don’t even half to flip the omelet, it just slides off the pan and onto your plate. Tell me, what would you top your omelet with? I could use some new ideas!
- 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)