Spanish Omelet

Categories: Breakfast, Eggs
Yield: 4 servings

1 1/2 c Potatoes; Sliced
1/2 c Chopped Onion
1/2 c Chopped Red Bell Pepper
1 Garlic Clove; Minced
1/4 c Green Olives; Pitted And
-Chopped
1 tb Minced Fresh Oregano
1/2 c Skim Milk Mozzarella Cheese;
-Shredded
8 lg Egg Whites
4 lg Eggs
1/4 ts Salt
1/8 ts Pepper
1/2 ts Olive Oil; Divided
Vegetable Cooking Spray

Place potato in saucepan; cover with water. Bring to a boil; reduce heat.
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.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn on Jul 14,
1999,
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