Avocado & Pico de Gallo Omelet
A simple omelet topped with melted cheddar, creamy avocado, and zesty pico de gallo. Finished with a dollop of tangy Greek yogurt, fresh cilantro, and a squeeze of lime.
Ingredients
2 eggs, beaten
½ Tbsp butter
¼ cup shredded cheddar cheese
¼ avocado, diced
2 Tbsp pico de gallo (freshly made or store-bought)
1 Tbsp Greek yogurt (as a substitute for sour cream)
1 Tbsp fresh cilantro, chopped
Salt and pepper, to taste
Lime wedge (optional, for serving)
Macronutrients
Protein: 21g
Fat: 33g
Carbohydrates: 9g
Preparation
Cook the omelet: Heat the butter (2 Tbsp) in a non-stick skillet over medium heat. Pour in the beaten eggs (2) and swirl to spread them evenly across the pan. Cook until the edges start to set.
Add the fillings: Sprinkle the shredded cheddar cheese (¼ cup) over one half of the omelet. Add ¼ diced avocado and pico de gallo (2 Tbsp) on top. Fold the other half of the omelet over the fillings and let it cook for another minute until the cheese is melted.
Serve: Slide the omelet onto a plate and top with a dollop of Greek yogurt (1 Tbsp.) Sprinkle with chopped fresh cilantro (1 Tbsp), season with salt and pepper to taste, and serve with a lime wedge on the side if desired.
Coach Steven
