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.
Serves:
Ingredients
- 2tspolive oil
- 1small jalapeno,thinly sliced and seeded
- ½cupred onion,diced
- 1garlic clove,minced
- grape tomatoes,or cherry tomatoes, halved
- salt and pepper
- 6egg whites,whisked
- avocado,peeled, pitted and diced
- fresh cilantro,chopped
- cotija cheese ,crumbled
Instructions
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Heat the oil in a medium sauté pan over medium-high heat.
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Add the jalapeno and onion, then sauté for 3 minutes, stirring occasionally.
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Add the garlic and tomato, then continue sautéing for 3 minutes, stirring occasionally.
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Season to taste with a pinch of salt and pepper, then transfer the mixture to a separate plate.
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Return the pan to the stove, then reduce the heat to medium.
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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.
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Remove from heat.
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Add the onion mixture, diced avocado, cilantro and cotija cheese to the egg white, then fold over to form the omelet.
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Serve warm, garnished with extra cilantro and cheese if desired, and enjoy!
Nutrition
- 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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