Spanish Omelets

Spanish Omelets
Spanish Omelets

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

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 oregano

  • 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

Directions

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. Serving Size: 1/2 omelet

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