Mexican Omelet 53
Smoked chipotle and cumin flavor this cheese-free omelet, loaded with avocado, black olives, and red onion.
Mexican Omelet Prep Time: 5
mins
Ingredients 2 large eggs, beaten 3 TB. heavy cream ⁄4 tsp. ground cumin
1
⁄2 tsp. ground chipotle
1
2 TB. unsalted butter ⁄2 medium avocado, diced
1
5 black olives, sliced or chopped 1 TB. red onion, finely diced ⁄4 cup fresh cilantro, chopped
1
1 TB. sour cream
Cook Time: 15
mins
Yield: 1
omelet
1
In a medium bowl, whisk eggs, heavy cream, cumin, and chipotle for about 30 seconds, or until fully combined and slightly foamy. Set aside.
2 3
Place a medium nonstick skillet over medium heat. Add unsalted butter.
When the skillet is hot, pour egg mixture into the skillet. Shake the skillet vigorously to spread egg evenly along the bottom.
Serving Size: 1
omelet
If you can’t find ground chipotle, you can substitute smoked paprika or any red chili powder instead.
4
As egg begins to cook and coagulate, use a rubber scraper or spatula to carefully lift cooked edges from the sides of the skillet. Tilt the skillet to allow raw egg to run down lifted edges toward the bottom of the skillet to cook, about 2 minutes.
5 6
When egg is coagulated but still moist, place avocado, black olives, and red onion on half.
7
Top omelet with fresh cilantro and sour cream to serve.
Using a wide plastic spatula, flip empty half of egg over top of vegetables. Cook for 1 minute, and slide onto a plate.
Nutrition per Serving
88% Protein 10% Fat
2% 3.4:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
683
67g
17g
12g
9g
3g
