Mexican Egg White Omelet
Ingredients
The filling
-
1
small
jalapeno, thinly sliced and seeded
-
½
cup
diced red onion
-
1
clove
garlic, minced
-
handful
grape or cherry tomatoes, halved
-
to taste
salt and pepper
-
½
avocado, peeled, pitted and diced
-
chopped
fresh cilantro
-
to taste
crumbled cotija cheese
The base
-
2
teaspoons
olive oil
-
6
egg whites, whisked
Instructions
- Heat olive oil in a medium saute pan over medium-high heat.
- Add jalapeno and onion, saute for 3 minutes, stirring occasionally.
- Add garlic and tomatoes, continue sauteing for another 3 minutes.
- Season with salt and pepper, then transfer the mixture to a separate plate.
- Return the pan to the stove, reduce heat to medium, and add the whisked egg whites.
- Cook for 2-3 minutes until the eggs are set and the bottom is golden.
- Remove from heat and add the filling mixture, diced avocado, cilantro, and cotija cheese to the egg whites.
- Fold the omelet and serve warm, garnished with extra cilantro and cheese if desired.
Nutrition Facts (estimated)
Servings
1
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
0mg
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