Open-Faced Omelet with Avocado and Pico de Gallo

Open-Faced Omelet with Avocado and Pico de Gallo

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!

Open-Faced Omelet with Avocado and Pico de Gallo

Servings: 1 • Size: 1 • Points +: 4 • Smart Points: 3

Calories: 140 • Fat: 9 g • Saturated Fat: 2 g • Carb: 4 g • Fiber: 2 g • Protein: 11 g 

Sugar: 1 g • Sodium: 130 mg (without salt) • Cholesterol:1 86 mg

cooking spray

1 large egg

1 large egg white

salt and pepper, to taste

1 ounce (1/4 small haas) avocado, sliced

Directions:

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!