Spanish Omelets

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 1/2 omelet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 38%
  • Fat: 9.1g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1g
  • Protein: 18.1g
  • Carbohydrate: 14.5g
  • Fiber: 1.7g
  • Cholesterol: 229mg
  • Iron: 2mg
  • Sodium: 462mg
  • Calcium: 157mg

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

  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.
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