Southwestern Omelet with Guacamole and Salsa
Southwestern Omelet with Guacamole and Salsa is a fun low-carb breakfast idea for anyone who loves guacamole and Southwestern flavors.
I love avocados, and when I was strictly following South Beach one of the reasons I loved the South Beach Diet was because it includes good fats, like avocados, nuts, or olive oil in reasonable amounts. I’d have a very hard time sticking with a diet that didn’t allow those kinds of things, and especially avocados, which are one of my favorite foods.
I’m not sure why it’s taken me so long to share this recipe for Southwestern Omelet with Guacamole and Salsa and these photos are even from my old camera, but this omelet with guacamole tucked inside is something that would definitely help me not feel deprived when I’m trying to eat healthy.
This recipe uses what I call “easy guacamole,” which I make by mashing up an avocado with some spices. If you have other guacamole on hand you can certainly use it and Cilantro-Lover’s Perfect Guacamole would be delicious here if you don’t mind a little more work. Hope you enjoy; this is a perfect breakfast for avocado lovers!
How to Make Southwestern Omelet with Guacamole and Salsa:
(Scroll down for complete recipe including nutritional information.)
- You can use any pre-made guacamole for this recipe or make my “Easy Guacamole) If you’re making guacamole, start by mashing an avocado with lime juice, Green Tabasco Sauce (affiliate link), salt, and a pinch of chile powder. (This makes enough guacamole for two to three omelets. )
- Beat together two eggs, chile powder, and a bit of Spike Seasoning (affiliate link) if desired.
- Mist or brush a thin layer of olive oil in a small frying pan, then pour in the eggs and turn heat to low.
- Let eggs cook about 3 minutes, or until they’re starting to get firm on the bottom, then sprinkle over 2 T of cheese.
- Let eggs cook 1-2 minutes more, until the cheese is starting to melt.
- When cheese is partly melted, put on 2 T of the guacamole mixture and use a rubber scraper to carefully spread it over one side of the eggs.
- Let this cook about 1 minute more, just enough to barely warm through the guacamole mixture.
- Then carefully fold over the side without guacamole on to the side with guacamole. (Another reason not to use too much guacamole is that it will leak out the sides if you have it spread on too thickly.)
- Cover pan and cook 3-5 minutes more, until omelet is cooked through. Use a large turner to lift the omelet out on to a plate.
- Repeat for second omelet if you’re making two.
- Serve Southwestern Omelet hot, with your favorite salsa. I used Pace Picante Sauce (affiliate link), which doesn’t have added sugar.
More Egg and Avocado Dishes You Might Like:
- 4 tablespoons Guacamole of your choice
- 4 eggs
- 1/4 tsp. chile powder
- 1/2 tsp. Spike Seasoning (see notes)
- salt and fresh ground black pepper to taste (I used some pepper, but not any salt)
- 1/4 cup grated cheese
- olive oil or non-stick spray for misting or brushing pan
- 1/4 cup Pace Picante Sauce (see notes)
- If you're making my "Easy Guacamole" start by mashing an avocado with 2 tsp. fresh lime juice, desired amount of Green Tabasco Sauce (affiliate link), salt, and a pinch of chile powder.
- In another bowl, beat together eggs, chile powder, Spike Seasoning, plus salt and pepper as desired.
- Spray or brush a small 8-9 inch frying pan with olive oil or non-stick spray.
- Turn burner under pan to low, heat about a minute, then pour half the eggs into pan and cook 3 minutes, until the eggs are starting to get well set on the bottom. (I use a rubber scraper and lift the edge to see if it’s set.)
- Sprinkle 2 T cheese over the entire surface of the eggs and cook 1-2 minutes more, until the cheese is starting to melt.
- Then put 2 T guacamole mixture on the eggs and use a rubber scraper to carefully spread it around until it covers one side of the eggs.
- Let omelet cook 1 minute more.
- After one minute, gently fold the side without guacamole over the side with the guacamole.
- Cover the frying pan and cook 3-5 minutes more, until the omelet is cooked through.
- Use a large turner to lift the omelet on to a plate and serve hot, with your favorite salsa.
- Repeat for second omelet.
Amount Per Serving: Calories: 316Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 386mgSodium: 1281mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 16g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Southwestern Omelet with Guacamole and Salsa is a perfect breakfast for any phase of the original South Beach Diet and other low-carb eating plans. One-third of an avocado is equal to 1 T fat for South Beach guidelines, so if you’re strictly following South Beach, consider that in your total fat allotment for the day. For low-carb diets, no need to limit the amount of guacamole.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.