Spanish Omelet recipe Ingredients: 1 ½ cups of sliced potatoes. ½ cup of chopped onion. ½ cup of chopped red bell pepper. 1 garlic clove, minced. ¼ cup of green olives, pitted and chopped. 1 tablespoon of minced fresh oregano. ½ cup of nonfat mozzarella cheese, shredded. 8 large egg whites. 4 large eggs. ¼ teaspoon of salt. Pinch of pepper. ½ teaspoon of olive oil, divided. Vegetable cooking spray. Directions: Place the sliced potato in a saucepan and cover with water. Bring to a boil; reduce heat. Simmer for 15 minutes or until tender; then drain. Cool, dice and set aside. Heat a medium nonstick skillet over medium heat. Add the chopped onion, bell pepper, and minced garlic; then sauté for 8 minutes. Add the potato, olives, and oregano; then cook 1 minute or until thoroughly heated. Remove from heat, stir in the cheese and set aside. In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk. In a small nonstick skillet coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat. Add half of egg mixture to skillet. Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion. Cook for 3 minutes, then flip the omelet. Spoon 1 cup of potato mixture onto half of omelet. Loosen with a spatula and fold in half. Cook an additional minute on each side. Slide onto a plate.
Posted on: Sun, 01 Sep 2013 09:08:28 +0000
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