Salsa Omelet with Roasted Peppers and Cheese

Substitute one (2-ounce) jar of sliced pimiento if you don't have roasted red bell peppers. The carbo rating will remain the same.


2 servings (serving size: 1/2 omelet)

Recipe from

Oxmoor House

Nutritional 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


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


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.

carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005