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!
2tablespoonspico 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.