About This Recipe
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
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!
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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