Mexican Omelet. There’s nothing better than starting your day off healthy. Add some flavor to your morning routine by making a Mexican Omelet for breakfast! Using wholesome ingredients like avocados, eggs, and olive oil, this Mexican Omelet recipe is a great paleo and gluten-free breakfast option that will keep you full!
This delicious recipe is by Conner Middelmann-Whitney, Nutrition Coach at Modern Mediterranean. She says,
“This dish may look fussy, but is actually extremely quick and easy to prepare. A perfect summer breakfast that fills you up (great source of protein and healthy fats) while helping you lose weight. Sounds like a win-win proposition to me!“
You will find on JillCarnahan.com that we have many other great recipes on offer, so head on over to our Healthy Recipe Section for a large collection of soups, starts, snacks and main courses and of course some healthy treats for you and the family.
Omelet
n cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham and/or bacon), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have “bubbles” of water vapour trapped within the rapidly cooked egg.
Mexican Omelet
There's nothing better than starting your day off healthy. Add some flavor to your morning routine by making a Mexican Omelet for breakfast! Using wholesome ingredients like avocados, eggs, and olive oil, this Mexican Omelet recipe is a great paleo and gluten-free breakfast option that will keep you full!
Ingredients
- 10 grape tomatoes quartered
- 1/4 Red Onion finely chopped
- 1/2 Avocado pitted, peeled, and finely cubed
- 2 tbsp Cilantro chopped
- 1 tsp Lime Juice
- dash hot sauce
- Salt
- Freshly Ground Black Pepper
- 2 Eggs ideally from pastured hens
- 2 tsp Olive Oil
Instructions
- Combine tomatoes, onion, avocado and cilantro in a small mixing bowl. Drizzle with lime juice and hot sauce, lightly salt and pepper and toss gently, taking care notto crush the avocado. Refrigerate until needed.
- With a wire whisk, beat two eggs in another small mixing bowl until well combined. Season with salt and pepper. Warm oil in a small skillet and pour in the eggs; cook until just set –about 2 minutes.
- Slide egg onto a plate, top with tomato-avocado salsa and enjoy!
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