Instructions

• Crack 1 large egg and pour 1 large egg white into a small bowl; beat together with a fork or whisk until combined. Season with salt and pepper, to taste.
• Heat a medium nonstick skillet over medium-low heat for about 1 minute.
• Spray the skillet with cooking spray so the surface is lightly coated.
• Pour the beaten eggs into the skillet and tilt the pan so the eggs spread into an even layer.
• Cook without stirring until the eggs are set and the top is mostly cooked through, about 2 to 3 minutes; use a spatula to loosen the edges as needed.
• Slide the cooked omelet onto a plate.
• Top the omelet with 1 ounce (1/4 small Haas avocado), sliced, and 2 tablespoons pico de gallo. Serve immediately.