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Mexican Egg White Omelet

Mexican Egg White Omelet

With this omelet, your kitchen will fill with the savory aroma of sautéed vegetables and warm spices, creating a dish that feels both comforting and refreshing.

  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

2 teaspoons olive oil

1 small jalapeño, seeded and thinly sliced

½ cup diced red onion

1 clove garlic, minced

½ cup grape or cherry tomatoes, halved

Salt and pepper, to taste

6 egg whites, whisked until frothy

½ avocado, peeled, pitted, and diced

2 tablespoons crumbled cotija cheese

Fresh cilantro, chopped, for garnish

Instructions

  1. Sauté Vegetables: Heat olive oil in a skillet over medium-high heat. Add jalapeño and onion. Cook for 3 minutes, stirring occasionally.

  2. Add Garlic and Tomatoes: Stir in garlic and tomatoes. Cook for another 3 minutes until softened. Season lightly with salt and pepper. Remove mixture from pan and set aside.

  3. Cook the Egg Whites: Reduce heat to medium. Pour in whisked egg whites. Cook for 2–3 minutes until set and the bottom is golden.

  4. Assemble the Omelet: Place the sautéed vegetable mixture on one side of the cooked egg whites. Add avocado, cilantro, and cotija cheese on top.

  5. Fold and Serve: Carefully fold the omelet over the filling. Slide onto a plate and garnish with extra cilantro and cheese if desired. Serve warm.

  • Author: Sanji
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes