Vegetarian Mexican omelette
Healthy, vegetarian Mexican omelette
Print
Pin
Servings: 1
Calories: 584kcal
Cost: 8
Equipment
- Non stick pan
Ingredients
For the eggs
- 4 eggs scrambled
- 5 oz corn fresh or frozen
- 1 tbsp lime juice fresh
- 1 tbsp cilantro finely chopped
- 1 pinch of salt
- 1/2 tbsp avocado oil
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup chihuahua cheese shredded
- 1/2 tsp lime juice fresh
- 1 spray pam
for pico de gallo
- 1 1/2 cups tomatoes chopped
- 1/4 cup red onion chopped
- 1/4 cup cilantro chopped
- 1 jalapeno chopped
- 1 tbsp lime juice
- 1 tsp salt
Optional toppings
- Avocado
- Sour cream
- Green onions
Instructions
- Add all the pico de gallo ingredients in a small bowl and stir. Set aside.
- Heat oil in a non stick skillet on med heat, add in corn, lime juice and salt. Stir until corn starts to brown. Add in the beans and warm for only a min. Remove from heat and wipe pan clean.
- Add a tiny amount of pam to the already warmed pan. Add in egg. After one min, using a rubber spatula, pull egg from the sides of the pan towards the center. Give the pan a small shake to make sure it is not sticking. You want it to move around. Add the cheese, corn and beans on top of the egg, let it melt. Remove from heat, roll the omelette in the pan tightly.
- Plate your omelette, top with pico de gallo, avocado, sour cream and green onions and serve!
Notes
Nutrition
Serving: 1Person | Calories: 584kcal | Carbohydrates: 59g | Protein: 33g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 655mg | Sodium: 2733mg | Potassium: 1980mg | Fiber: 13g | Sugar: 20g | Vitamin A: 10273IU | Vitamin C: 82mg | Calcium: 228mg | Iron: 8mg