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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!
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!
Yield: 1 serving
Serving Size: 1 omelet
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!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 omelet, Calories: 140 kcal, Carbohydrates: 4 g, Protein: 11 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 186 mg, Sodium: 130 mg, Fiber: 2 g, Sugar: 1 g