I’m a big fan of the omelette (or is it omelet? Hmmm…I like the feminine spelling better)…what’s better than having a pocket of whatever-combo-of-cheese-meat-and-veggies-you-want for breakfast? Not to mention, it’s super easy and takes about 5 minutes to make. Score!
Here’s what my latest omelette included. I used egg whites this time around since I had leftover ones from another recipe. Actually, just like when I make frittata, salad or pasta dishes, it’s all a matter of what’s leftover or what you have available in your kitchen.
No rocket science here. Just good, simple food that’s easy to make.
Mexican Egg White Omelette
3 egg whites
1/2 of a jalapeno pepper, seeded and chopped (adjust to your liking)
1/4 cup onion, chopped
3 tablespoons lowfat cheddar cheese, shredded
cumin, garlic powder, black pepper to taste
Spray a non-stick medium sized pan with cooking spray. Add egg whites and make sure they cover the surface area of the pan. Place jalapeno, onion, cheese and spices on one half of the egg whites.
Once the egg is bubbling, turn the empty side onto the side with the ingredients. Flip the omelette over and cook for another 30-60 seconds. Plate and top with salsa and avocado. Serve immediately.
WW Points+ = 6 (using fat free salsa and 1/4 of an avocado)