Spanish Omelette

Name: Spanish Omelette Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1/2 Tbsp Extra Virgin olive Oil; 1/4 cup 2% 4 cheese Mexican blend; 2 Tbsp Pace Chunky Salsa (Medium); 1/2 cup Mushrooms chopped; 1/4 cup Yellow Onion chopped; 1/4 cup Green Bell Pepper chopped; 1/8 cup Mezetta Deli Sliced Tamed Jalape�os chopped; 1/2 cup Kirkland Egg Starts (Egg Substitue); Canola Oil Cooking Spray

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 1

Ingredients

1/2 Tbsp Extra Virgin olive Oil1/4 cup 2% 4 cheese Mexican blend2 Tbsp Pace Chunky Salsa (Medium)1/2 cup Mushrooms chopped1/4 cup Yellow Onion chopped1/4 cup Green Bell Pepper chopped1/8 cup Mezetta Deli Sliced Tamed Jalape�os chopped1/2 cup Kirkland Egg Starts (Egg Substitue)Canola Oil Cooking Spray

Directions

Heat oil over high heat. Add Mushrooms and saute for about 1 minute. Add onion and bell pepper. Saute another 2 minutes. Remove from skillet and set aside. Clean skillet and then coat it with Canola Oil Spray. Heat to medium-high heat. Add Egg Substitue (it should form a single layer on a 10" skillet). Let cook for about a minute, or until most of the liquid has solidified. Using a spatula, gently push the edge of the omelette towards the center while rotating the skillet to distribute any remaining liquid egg. Once the egg is firm, add the cheese and let melt, about 30 seconds. Then add the mushroom/onion/bell pepper mix to half of the omelette. Add the jalape�os. Gently lift the other side of the omelette and fold it over the vegetable mix. It should slide easily out of the pan and onto a plate. Top with 2 tablespoons of your favorite salsa.

Serving Size:�Makes one big omelette

Number of Servings: 1

Recipe submitted by SparkPeople user CABLEGUYXX.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving