Salsa Verde Vegetable Omelette
This simple Salsa Verde Vegetable Omelette is stuffed with vegetables, pepper jack cheese, and topped with salsa verde and avocado slices. It is great for breakfast, lunch, or dinner.
- 1 teaspoon olive oil
- 2 tablespoons chopped red onion
- 1/2 small zucchini chopped
- 1/2 red bell pepper chopped
- 3/4 cup sliced mushrooms
- 1 clove garlic
- 1 tablespoon chopped cilantro
- Salt and black pepper to taste
- 8 egg whites divided (4 egg whites per omelette)
- 1/4 cup shredded pepper jack cheese
- 1/2 cup salsa verde
- 1/2 avocado sliced
- 2 tablespoons queso fresco
- Cilantro for garnish
In a large skillet, heat the olive oil over medium high heat. Add the onion, zucchini, red pepper, mushrooms, and garlic. Saute until vegetables are tender, about 5 minutes. Add the garlic and cilantro and cook for 2 more minutes. Season with salt and pepper, to taste. Transfer the vegetables to a bowl or plate.
Whisk four of the egg whites together in a small bowl. Return the skillet to the stove, and reduce heat to medium. Pour the four whisked egg whites into the hot skillet. Cook for 2-3 minutes until the eggs are set and the bottom of the egg is golden. Remove from heat. Add half of the vegetable mixture and half of the pepper jack cheese to the set egg whites and fold over to form the omelette. Gently place the omelette on a plate and make the other omelette the exact same way.
Top the warm omelettes with salsa verde, avocado slices, and queso fresco. Garnish with cilantro. Enjoy!