Fire-roasted green Chile and diced tomatoes will spice up your morning omelet and give you a breakfast that is packed with protein. Serve with a side of salsa and sliced avocado for a southwest inspired start to your day.
In a skillet, heat the oil over medium heat. Add the tomatoes and chili’s and cook until soft, about 3 minutes. Season with pepper and salt and set aside.
In a medium bowl whisk the egg whites and water. Lightly coat a medium non-stick skillet with non-stick cooking spray and place over medium heat.
Add ¼ of the eggs and swirl to evenly coat the bottom of that pan. Cook until the eggs have set, about 2 minutes.
Use a rubber scraper to lift the eggs up and let the runny uncooked egg flow underneath. Spoon 1/4 of the Chile mixture onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites and Chile mixture.
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