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Spanish Omelets

HOWARD L. PUCKETT
Yield 4 servings (serving size: 1/2 omelet)

Ingredients

  • 1 1/2 cups sliced potato
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 garlic clove, minced
  • 1/4 cup sliced pitted manzanilla (or green) olives
  • 1 tablespoon minced fresh or 1 teaspoon dried oregano
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 8 large egg whites
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon olive oil, divided
  • Cooking spray

Nutrition Information

  • calories 213
  • caloriesfromfat 38 %
  • fat 9.1 g
  • satfat 3.3 g
  • monofat 3.5 g
  • polyfat 1 g
  • protein 18.1 g
  • carbohydrate 14.5 g
  • fiber 1.7 g
  • cholesterol 229 mg
  • iron 2 mg
  • sodium 462 mg
  • calcium 157 mg

How to Make It

  1. Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.

  2. Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic; sauté 8 minutes. Add potato, olives, and oregano; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Set aside.

  3. Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.

  4. Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, and potato mixture.

  5. Note: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.