Salsa Omelet with Roasted Peppers and Cheese

Oxmoor House
Substitute one (2-ounce) jar of sliced pimiento if you don't have roasted red peppers.
2 servings (serving size: 1/2 omelet)


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2 large eggs
2 large egg whites
2 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped bottled roasted red bell pepper
1 teaspoon butter
1/4 cup (1 ounce) pre-shredded reduced-fat Cheddar cheese
2 tablespoons salsa
1/2 teaspoon finely chopped fresh cilantro


Prep: 7 Minutes
Cook: 6 Minutes

Combine first 5 ingredients in a bowl, stirring with a whisk. Stir in roasted red pepper.

Melt butter in an 8-inch nonstick skillet over medium heat. Add egg mixture, and cook 3 to 5 minutes or until set (do not stir). Sprinkle with cheese. Loosen omelet with spatula; fold in half. Slide omelet onto a plate.

Top with salsa, and sprinkle with cilantro.

Created date

March 2010

Nutritional Information

Calories 166
Fat 10.2 g
Satfat 4.9 g
Protein 14.1 g
Carbohydrate 3.0 g
Cholesterol 228 mg
Iron 1.0 mg
Sodium 641 mg
Caloriesfromfat 57 %
Fiber 0.3 g
Calcium 152 mg