Rating: 3.5 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0

Shake the pan gently while the egg and potato mixture cooks to help prevent the omelet from sticking.

Ivy Manning
Recipe by Cooking Light December 2012

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
24 mins
total:
28 mins
Yield:
Serves 4 (serving size: 1 wedge and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Combine bell peppers, almonds, 1 tablespoon oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.

  • Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.

  • Combine half-and-half, remaining 1/2 teaspoon salt, black pepper, eggs, and egg whites in a medium bowl, stirring well with a whisk. Heat a 10-inch ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add potatoes to pan; sauté 4 minutes or until browned. Add spinach; sauté for 1 minute or until spinach wilts. Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally. Broil tortilla 4 minutes or until top is lightly browned and center is set. Cool slightly; serve with red pepper sauce.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

246 calories; fat 16g; saturated fat 3.9g; mono fat 8.6g; poly fat 2g; protein 13.3g; carbohydrates 13.1g; fiber 1.9g; cholesterol 282mg; iron 2.4mg; sodium 579mg; calcium 71mg.
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