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Salsa Omelet with Roasted Peppers and Cheese

Prep time 7 mins
Cook time 6 mins
Yield 2 servings (serving size: 1/2 omelet)
Substitute one (2-ounce) jar of sliced pimiento if you don't have roasted red peppers.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. Top with salsa, and sprinkle with cilantro.

Oxmoor House Healthy Eating Collection