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
5 from 2 votes

Open-Faced Omelet with Avocado and Pico de Gallo

Total Time: 15 mins
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
Freestyle Points: 1
Points +: 4