Good for:
Boost Immune System
One
of your five-a-day
World food:
Mexican
Nutrition per serving
Calories (kcal)
330
Fat (g)
21.0
Carbs (g)
13.0
Protein (g)
23.0
Salt (g)
0.5
Sugar (g)
3.0
Ingredients
2
tsp
Olive Oil
1
Small
Jalapeno (thinly sliced and seeded, stem discarded)
0.5
Cup
Red Onion (diced)
1
Clove
Garlic
0.25
Cup
Cherry tomato (handful, half)
1
Dash
Sea Salt
1
Dash
Black Pepper (ground)
6
Egg Whites (whisked)
0.5
Avocados (peeled, pitted and diced)
1
Sprigs
Coriander (Cilantro) Leaves (chopped)
2
tsp
Crumble Cotija Cheese
Method
- Heat oil in a medium saute pan over medium-high heat. Add jalapeno and onion and saute for 3
minutes, stirring occasionally. Add the garlic and tomato and continue sauteing for 3 minutes, stirring
occasionally. Season to taste with a pinch of salt and pepper. Then transfer the mixture to a separate
plate. - Return pan to the stove, and reduce heat to medium*. Add the whisked egg whites and cook for 2-
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, and fold over to form the omelet. Serve warm, garnished with extra cilantro and cheese if desired.
- Your pan is probably still greased from the olive oil at this point. But if not, you can add a bit more
oil or mist the pan with cooking spray before adding the egg, in order to keep it from sticking.
