In a medium bowl, gently mix together avocado, tomatoes, lime juice, cilantro, and salt until well combined. Set aside.
Heat 2 teaspoons of oil in a medium skillet. Pour in half the beaten eggs. Using a non-stick spatula, gently push cooked portions of egg from the edges to the
center while tilting the skillet so the uncooked eggs can reach the hot surface. Continue cooking, tilting pan, and gently moving cooked portions as needed.
Sprinkle 1/2 cup of cheese on the omelet. Add half the avocado salsa to one half of the omelet; fold the other half over the filling.
Repeat for the second omelet.
Mexican Omelet with Tomato and Avocado Salsa
Amount Per Serving 4
Calories from Fat 0
% Daily Value*
Total Fat 27g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 6g
Dietary Fiber 0g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!