There is nothing better than starting your day off healthy. Add some flavor to your morning routine by making a Mexican omelet for breakfast! Using wholesome ingredients like avocados, eggs, and olive oil, this recipe is a great paleo and gluten-free breakfast option that will keep you full!
Makes 1 omelet
10 – Organic grape tomatoes, quartered
1/4 – Red onion, finely chopped
1/2 – Organic avocado, pitted, peeled and finely cubed
2 – Tbsp – Organic cilantro
1 – tsp – Organic lime juice
Mild to medium organic salsa
Himalayan salt to taste
Organic pepper to taste
3 – Organic eggs
1 – tsp – olive oil (light tasting)
1. Preheat skillet on low. Combine tomatoes, onion, avocado, and cilantro in a small mixing bowl. Drizzle with lime juice and salsa, lightly salt and pepper and toss gently, taking care not to crush the avocado. Refrigerate until needed.
2. With wire whisk, beat eggs in another mixing bowl until well combined. Season with salt and pepper. Pour oil into the skillet and pour in the eggs; cook until just set. Approximately 2-3 minutes (depending on the egg sizes) and flip for one minute.
3. Slide egg onto a plate and top with tomato-avocado salsa and enjoy!