I whipped up this little omelet this morning, and wasn’t going to post it, then thought, why not share the deliciousness?!! Obviously, you can add (or omit) whatever veggies and/or spices that suit your fancy, but I love the combination of what I put into mine today. If you’re not a fan of goat cheese, just substitute your favorite.

Ingredients

• 1/2 cup egg whites, from 4 large eggs or liquid whites
• 2 pearl onions, chopped
• 1 tbsp. jalapeño peppers, sliced or diced
• 1 tbsp. goat cheese
• 3-4 cherry or plum tomatoes, sliced
• 1/2 avocado, chopped
• 1/2 tbsp. cilantro, more or less to taste
• 1/8 tsp. Mexican chili powder
• 1/8 tsp. garlic powder
• Salt and pepper, to taste
• 2 tbsp. extra virgin olive oil

Directions

1. Heat 1 tbsp. oil in a small skillet over medium heat.
2. Add chopped onions to pan and sauté for approximately 3 minutes, or until softened.
3. Remove from skillet & set aside.
4. Wipe down pan and add remaining oil back to skillet.
5. Put egg whites and spices in a small bowl and whisk with a fork until slightly frothy.
6. Pour mixture into heated pan, swirl around a little and let cook for about 5 minutes, until almost completely set and opaque.
7. Add remaining ingredients, including the sautéed onions, to one side of the omelet, then sprinkle with goat cheese.
8. Fold “empty” side of omelet over the other side and carefully slide out of pan onto a serving plate.
9. Garnish with cilantro and serve with additional avocado slices and salsa, if desired.

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