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