Total Antioxidant Capacity: 2,247. Russet potatoes and artichoke hearts both made the top 20 list. Oregano ranked as one of the highest in the spice rack.

Recipe by Health March 2005

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Credit: Beatriz Dacosta

Recipe Summary

prep:
20 mins
cook:
22 mins
total:
42 mins
Yield:
2 servings (serving size: 1 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pierce potato with a fork, and arrange on paper towel in microwave oven. Microwave on HIGH 3 minutes or until done, turning potato after 1 1/2 minutes. Let stand 5 minutes. Peel and coarsely chop potato.

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  • Heat 1/2 teaspoon olive oil in a small nonstick skillet over medium-high heat. Add onion, bell pepper, and potato; sauté 3 minutes or until tender. Add artichoke; cook 2 minutes. Add oregano, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Remove from heat, and set aside.

  • Combine egg whites, whole eggs, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; stir with a whisk.

  • Heat a small nonstick skillet over medium-high heat. Add 1/4 teaspoon olive oil and half of egg mixture, and cook until edges begin to set (about 2 minutes). Lift edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until set. Spoon half of potato mixture onto half of omelet; sprinkle with half of crumbled goat cheese. Loosen omelet with spatula; fold in half. Cook 2 minutes. Repeat procedure with 1/4 teaspoon olive oil, egg mixture, and potato mixture.

Nutrition Facts

264 calories; fat 10g; saturated fat 4g; mono fat 4g; poly fat 1g; protein 20g; carbohydrates 21g; fiber 2g; cholesterol 218mg; iron 3mg; sodium 512mg; calcium 71mg.
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