How To Make Mexican Egg White Omelet
This seasoned egg white omelet is the perfect light meal to start your day! It’s got a spicy kick from the jalapenos and a nice bite from the veggies.
Heat the oil in a medium sauté pan over medium-high heat.
Add the jalapeno and onion, then sauté for 3 minutes, stirring occasionally.
Add the garlic and tomato, then continue sautéing for 3 minutes, stirring occasionally.
Season to taste with a pinch of salt and pepper, then transfer the mixture to a separate plate.
Return the pan to the stove, then reduce the heat to medium.
Add the whisked egg whites and cook for 2 to 3 minutes, until the eggs are set and the bottom of the egg is golden.
Remove from heat.
Add the onion mixture, diced avocado, cilantro and cotija cheese to the egg white, then fold over to form the omelet.
Serve warm, garnished with extra cilantro and cheese if desired, and enjoy!
- Calories: 204.01kcal
- Fat: 9.44g
- Saturated Fat: 1.30g
- Monounsaturated Fat: 6.59g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 10.90g
- Fiber: 1.99g
- Sugar: 5.01g
- Protein: 18.57g
- Sodium: 614.61mg
- Calcium: 41.70mg
- Potassium: 437.22mg
- Iron: 0.55mg
- Vitamin A: 14.67µg
- Vitamin C: 20.01mg
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