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Mexican Omelette

My version is dairy free, protein packed and dressed with salsa!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, brunch
Cuisine: American, Mexican
Keyword: avocado, bacon, eggs, salsa
Servings: 4
Calories: 517kcal


  • 6 oz bacon sliced into 1/2" pieces
  • 4 large eggs
  • 4 egg whites
  • 8 cups spinach
  • 1/2 small shallot thinly sliced
  • 1 avocados
  • 1/3 cup salsa


  • Cook the bacon. I love mine extra crispy.
  • Whisk together the eggs and egg whites. Add salt and pepper.
  • Drain the bacon and set aside. Using the same skillet, cook the spinach and shallot until the spinach has wilted. Set aside.
  • Pour the egg mix into the pan and sprinkle eggs with spinach, shallot and bacon. Let cook for about 1 minute when the egg starts to set. Flip. Cook second side until set.
  • Top with avocado slices and salsa! Enjoy!


Calories: 517kcal | Carbohydrates: 9g | Protein: 10g | Fat: 50g | Saturated Fat: 18g | Cholesterol: 40mg | Sodium: 372mg | Potassium: 753mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5804IU | Vitamin C: 23mg | Calcium: 72mg | Iron: 2mg