Low-Carb Southwestern Omelet with Easy Guacamole and Salsa
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
1 medium avocado
2 tsp. fresh squeezed lime juice
1/4 tsp. green Tabasco sauce
1/4 tsp. salt or Vege-sal
pinch of chile powder
2 eggs
1/8 tsp. chile powder
1/4 tsp. Spike Seasoning
salt and fresh ground black pepper to taste
2 T grated low-fat cheese
2 T “easy guacamole”
olive oil or non-stick spray for misting or brushing pan
your favorite salsa for serving
Directions
Peel avocado, dice and place in small bowl. Add lime juice, green Tobasco sauce , salt or Vege-sal, and chile powder. Use a fork to mash avocado and mix ingredients together. In another bowl, beat together eggs, chile powder, Spike Seasoning, plus salt and pepper as desired. Spray or brush a small 8-9 inch frying pan with olive oil or non-stick spray. Turn burner under pan to low, heat about a minute, then pour eggs into pan and cook 3 minutes, until the eggs are starting to get well set on the bottom. Sprinkle 2 T low-fat cheese over the entire surface of the eggs and cook 1-2 minutes more, until the cheese is starting to melt. Then put 2 T guacamole mixture on the eggs and use a rubber scraper to carefully spread it around until it covers one side of the eggs. Let omelet cook 1 minute more. After one minute, gently fold the side without guacamole over the side with the guacamole. Cover the frying pan and cook 3-5 minutes more, until the omelet is cooked through. Use a large turner to lift the omelet on to a plate and serve hot, with your favorite salsa.