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Prep Time: 0 Minutes Cook Time: 7 Minutes |
Ready In: 7 Minutes Servings: 1 |
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Got some salsa but don’t know what else to do with it besides eat it with Tostitos? This is a great way to use that leftover salsa in your breakfast! This is my take on the Mexican taco- omelette style! Did I mention its fast, easy and healthy? Read more ? Yup! So all you working individuals and early-morning class goers, this is the omelette for you! Ingredients:
taco omelette |
3 jumbo eggwhites (you can use whole eggs, i just like to save fat, calories and cholesterol by eliminating the yolk) |
2 tbsp salsa (preferably hot and spicy!) |
1 slice fatfree/2% fat american cheese |
salt- pinch |
coarse black pepper |
2 tbsp finely chopped cilantro |
pam cooking spray |
Directions:
1. 1. Spray skillet with PAM and set on medium low heat. Separate the eggwhites in a bowl, add salt, pepper, and cilantro. Mix until combined. Pour into hot skillet and cook on med-low heat until bubbling. Flip over and cook the other side. On one side of the omelette, add the slice of cheese and fold over the other side to make a taco shape. Cook until cheese is melted. Transfer to a plate, top with salsa, garnish with cilantro and DIG IN!
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