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Salsa Omelet with Roasted Peppers and Cheese

Yield 2 servings (serving size: 1/2 omelet)
Substitute one (2-ounce) jar of sliced pimiento if you don't have roasted red bell peppers. The carbo rating will remain the same.

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) shredded reduced-fat Cheddar cheese
  • 2 tablespoons salsa
  • 1/2 teaspoon finely chopped fresh cilantro

Nutrition Information

  • calories 166
  • caloriesfromfat 0.0 %
  • fat 10.2 g
  • satfat 4.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 14.1 g
  • carbohydrate 3 g
  • fiber 0.3 g
  • cholesterol 228 mg
  • iron 1 mg
  • sodium 641 mg
  • calcium 152 mg

How to Make It

  1. Combine first 5 ingredients in a bowl, stirring with a whisk. Stir in roasted red bell 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 a spatula; fold in half. Cut omelet in half. Slide halves onto plates.

  3. Top with salsa; sprinkle with cilantro.

  4. carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook