I am really excited to share this easy, fast, and scrumptious omelet recipe with you all. I’m sure you can relate to me when it comes to “improv” cooking. There are many times when I am low on groceries, but too lazy to get up and head to the store. On those days, I rummage through the fridge and cabinets to brainstorm ideas. Yesterday was one of those days. I did manage to finally go to the grocery store later in the afternoon, but to hold me over in the meantime, I whipped up this delicious omelet with what I had available.
Ingredients: *4 tbsps black bean & corn salsa, *1/4 cup low fat cottage cheese, *1 tbsp guacamole,*black pepper, and *5 egg whites.
Heat an non-stick frying pan on medium high and add six egg whites. Cover the pan. When the bottom is fully cooked, flip the egg over to finish cooking the top of the egg. Spread the guacamole on top of omelet. Add cottage cheese and salsa. Sprinkle black pepper over the top. Make sure to add the toppings as soon as you remove the egg from the pan, that way everything warms up evenly.
Nutrition: 180 Calories, 3 g Fat, 12 g Carbs, 1 g Fiber, 4 g Sugar, 28 g Protein
Next time I make this omelet, I’m going to cook the omelet with: onions, peppers, tomatoes, and vegetarian sausage! Sweet potato hash would go great with this recipe as well!