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Low-Carb Southwestern Omelet with Easy Guacamole and Salsa

Low-Carb Southwestern Omelet with Easy Guacamole and Salsa
  • Category


  • Cusine



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


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.