Egg White & Avocado Omelet – a delicious recipe with Canola Oil, Egg Whites, Salt, Black Pepper, Avocado, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
I use an 8-inch omelet pan or you can use a similar sized skillet. Either use a non-stick skillet or grease it well. Heat over medium-high heat.
2
Add egg whites into a medium sized bowl and gently whisk them. Add salt and pepper. Once the omelet pan or skillet is hot add half of the egg whites and tilt pan so egg covers the bottom. Add half of the sliced avocado and half of the grated cheese (if using) over one half of the egg. When you see bubbles forming flip the empty side over the side with the filling and cook for 2 minutes. Flip it over again and cook for another 2-3 minutes. Remove cooked omelet to a plate. Repeat with second omelet.
3
Serve with biscuits or corn muffins and some fresh fruit. You may like sliced tomatoes, or a salsa served on the side. Enjoy!
309
kcal
Calories
25
g
Fat
2
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 Tablespoons Canola Oil, 6 whole Egg Whites, 3/4 teaspoons Salt, 1/2 teaspoons Black Pepper, and more.
Yes, Egg White & Avocado Omelet falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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