Menu Enter a recipe name, ingredient, keyword...

Spanish Omelets

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Spanish Omelets 0 Picture

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

Details

Servings 1

Preparation

Step 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.

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

Review this recipe