Open-Faced Omelet with Avocado and Pico de Gallo

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.
Open-Faced Omelet with Avocado and Pico de Gallo – an easy breakfast omelet recipe ready in under 5 minutes! Weight Watchers Smart Points: 3 Calories: 140

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!

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!
Print WW Personal Points
5 from 3 votes
Did you make this recipe?

Open-Faced Omelet with Avocado and Pico de Gallo

140 Cals 11 Protein 4 Carbs 9 Fats
Total Time: 15 mins
Yield: 1 serving
COURSE: Breakfast, Brunch
CUISINE: American
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!

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!

Nutrition

Serving: 1omelet, Calories: 140kcal, Carbohydrates: 4g, Protein: 11g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 186mg, Sodium: 130mg, Fiber: 2g, Sugar: 1g
WW Points Plus: 4
Keywords: avocado, Breakfast, Brunch, dairy free, Gluten Free, keto, low carb, omelet, Paleo, Pico de gallo breakfast

Leave a Reply

Your email address will not be published.

Rate this Recipe:




47 comments

  1. I wasn’t sure if I would like this (I tend to favor eggs with cheese), but WOW! The flavors and freshness really impressed me. Glad I noticed avocados on sale and took a chance on this one. I bet it would be even better when tomatoes are streaming out of the garden in August. I’m making a note to revisit this recipe again soon — and then in the summer!

  2. Just made this, even a novice like myself, can do this.

  3. Thank you for sharing! I never take the time to make a quick egg or two in the morning and opt for instant oatmeal at work with a bunch of extra sugar. This was perfect this morning. Loved it!

  4. A lot of healthy recipes call for avocado but I am allergic to it. (Rash, throat itching and swelling) any suggestions of a substitute that offers similar healthy attributes?

  5. I love omelets with sauteed mushrooms, fresh baby spinach, and fresh thyme. Occasionally I’ll toss some diced red bell peppers in too. Add some good-quality Swiss cheese and it’s even better!

  6. I love omelets with sauteed mushrooms, fresh baby spinach, and fresh thyme. Occasionally I’ll toss some diced red bell peppers in too. Add some good-quality Swiss cheese and it’s even better!

  7. I do something similar many mornings. I put a lid on the pan to set the eggs a bit quicker. I sometimes slide the omelet onto a low-carb tortilla, top is with cheese and other good things in a thin layer, and roll it up.

  8. Pingback: Real Food Inspirations

  9. Pingback: Weight Watcher – Skinnytaste Dinner Plan (Week 56) Whole30 Week – Weight Watcher Recipes Id

  10. Pingback: Skinnytaste Dinner Plan (Week 56) Whole30 Week - Recipe Land

  11. Pingback: Skinnytaste Dinner Plan (Week 56) Whole30 Week – Easy Low Cal Recipes

  12. Pingback: Skinnytaste Dinner Plan (Week 56) Whole30 Week | Good Kitchen Blog

  13. I use egg whites only for mine (can’t eat yolks).  I add red peppers, light feta and salsa.  I often have it with a slice of whole wheat avocado toast 

  14. I’ve been sautéing broccoli, onion, napa cabbage, zucchini leave it crispy though, so good so healthy (love tomato and avocado to) on it (my husband puts a bit of sour cream on top)

  15. What ever I have left over goes on my omelet!  Chicken, shred and put a small amount in.  Snow peas, green beans, what ever.  I do the same and usuall add rinsed black beans to omlets and breakfast burritos.  I just figure quickly quantities and Smart points and move forward!  Great way to incorporate shrimp, seared Tuna, etc.  it doesn’t take much to figure the Smart Points.  I’ve started a list on the fridge for Tbs of left overs and if everything comes up to 0 I add a couple Smart points just to be safe!  I figure a cup of a combination that individually is 0 had to be a couple points anyway.  It helps keep me honest and moving forward.   And we add Peperoncini (17 slices is 0) so we like the zip and flavor it adds!