Spanish Omelets

Spanish Omelets Recipe
HOWARD L. PUCKETT

Yield:

4 servings (serving size: 1/2 omelet)

Recipe from

Nutritional 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

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

Preparation

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.

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.

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

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.

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

Note:

October 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note