Description
A great weekend breakfast or brunch for two!
Ingredients
- 2 Tablespoons Canola Oil
- 6 whole Egg Whites
- ¾ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 whole Avocado, Pitted, Peeled And Sliced Thin
- ¼ cups Grated Cheese Of Your Choice, Optional (I Use Asiago)
Preparation
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.
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.
Serve with biscuits or corn muffins and some fresh fruit. You may like sliced tomatoes, or a salsa served on the side. Enjoy!
