Open Faced Mexican Omelet

Name: Open Faced Mexican Omelet
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 slice avocado; 1 serving minced cilantro; 2 eggs, scrambled; 1 Tbsp extra virgin olive oil; 1 serving green chile; 1 serving diced red pepper; 1 serving shredded cheese

Open Faced Mexican Omelet is a gluten free and primal main course. This recipe serves 1. One serving contains 517 calories, 15g of protein, and 44g of fat. If you have extra virgin olive oil, pepper, eggs, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes roughly 5 minutes.

Instructions

Heat oil in a small skillet and add eggs; cook until almost done then flip over and cook completely on the other side.Slide omelet onto a plate and top with desired toppings.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

1slice

avocado 1serving

minced cilantro 2

eggs, scrambled 1Tbsp

extra virgin olive oil 1serving

green chile 1serving

diced red pepper 1serving

shredded cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.