Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
4 servings (serving size: 1/2 omelet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

213 calories; calories from fat 38%; fat 9.1g; saturated fat 3.3g; mono fat 3.5g; poly fat 1g; protein 18.1g; carbohydrates 14.5g; fiber 1.7g; cholesterol 229mg; iron 2mg; sodium 462mg; calcium 157mg.
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