Mexican Egg White Omelet

What you need:

• 2 tsp. extra virgin olive oil
• 1 small jalapeno, seeded and diced
• 1/2 cup diced red onion
• 1 clove minced garlic
• Grape tomatoes, halved
• Salt and pepper to taste
• 6 egg whites, whisked
• 1/2 avocado, diced
• 2 Tbsp. fresh cilantro
• 2 Tbsp. crumbled Cotija cheese

Directions:

1. Heat oil in a medium nonstick skillet over medium-high heat. Add jalapeno and onion. Saute for 3 minutes, stirring occasionally.
2. Add garlic and tomato and saute for another 3 minutes, continuing to stir occasionally.
3. Season with salt and pepper. Then remove from pan and set aside.
4. Reduce heat to medium and add egg whites to pan. Cook for 2 to 3 minutes or until eggs are set.
5. Add jalapeno mixture and most of the avocado, cilantro, and Cotija cheese.
6. Remove from heat and fold in half. Remove from skillet and garnish with remaining avocado, cilantro, and cheese.

Recipe from Gimme Some Oven

Posted on Fantastical Sharing of Recipes