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.

Yield: 2 servings (serving size: 1/2 omelet)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 0.0%
  • Fat: 10.2g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.1g
  • Carbohydrate: 3g
  • Fiber: 0.3g
  • Cholesterol: 228mg
  • Iron: 1mg
  • Sodium: 641mg
  • Calcium: 152mg

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

Preparation

  1. 1. Combine first 5 ingredients in a bowl, stirring with a whisk. Stir in roasted red bell pepper.
  2. 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. 3. Top with salsa; sprinkle with cilantro.
  4. carbo rating: 3
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