Mexican Omelet

Smoked chipotle and cumin flavor this cheese-free omelet, loaded with avocado, black olives, and red onion.

Mexican Omelet

Prep Time: 5 mins Cook Time: 15 mins Yield: 1 omelet

Ingredients

2 large eggs, beaten 3 TB. heavy cream 1⁄4 tsp. ground cumin 1⁄2 tsp. ground chipotle 2 TB. unsalted butter

1⁄2 medium avocado, diced 5 black olives, sliced or chopped 1 TB. red onion, finely diced 1⁄4 cup fresh cilantro, chopped 1 TB. sour cream 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.

2Place a medium nonstick skillet over medium heat. Add unsalted butter.

3When the skillet is hot, pour egg mixture into the skillet. Shake the skillet vigorously to spread egg evenly along the bottom.

4As 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.

5When egg is coagulated but still moist, place avocado, black olives, and red onion on half.

6Using a wide plastic spatula, flip empty half of egg over top of vegetables. Cook for 1 minute, and slide onto a plate.

7Top omelet with fresh cilantro and sour cream to serve.

Nutrition per Serving

Fat 88% Protein 10% Net Carb 2% Ratio 3.4:1 Calories 683

Fat 67g

Protein 17g

Total Carbohydrate 12g

Serving Size: 1 omelet

If you can’t find ground chipotle, you can substitute smoked paprika or any red chili powder instead.

Dietary Fiber 9g

Net Carbohydrate 3g