Open-Faced Omelet with Avocado and Pico de Gallo
This Open-Faced Omelet with Avocado and Pico de Gallo is fresh, flavorful, and easy to make—perfect for a quick breakfast or light lunch!
Equipment
- Non-stick Skillet
- Spatula
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
- 1 spray Cooking spray for a non-stick surface
- 1 large egg
- 1 large egg white
- to taste Salt and pepper
- 1 ounce Hass avocado 1/4 small, sliced
- 2 tablespoons pico de gallo store-bought or homemade
Instructions
- Start by gathering all your ingredients. Slice your avocado into thin pieces and set it aside. If making homemade pico de gallo, chop fresh tomatoes, onions, cilantro, and jalapeños, then mix with a splash of lime juice.
- In a mixing bowl, crack in the large egg and add the egg white. Whisk together until well combined. Season with salt and pepper to taste.
- Spray your non-stick skillet with a light coating of cooking spray. Heat over medium heat until warm but not smoking.
- Pour the egg mixture into the skillet, swirling to ensure even coverage. Cook for about 2-3 minutes, or until edges begin to set.
- Once the omelet is mostly set but still slightly runny on top, layer avocado slices on one half of the omelet. Spoon pico de gallo over the avocado.
- Gently fold the omelet over the toppings and cook for another minute to warm through. Carefully slide onto a plate and serve immediately, garnished with additional pico de gallo if desired.
Notes
- Use ripe avocado for the creamiest texture and best flavor.
- Customize your omelet with cheese, cooked meats, or seasonal vegetables.
- Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking.