Spanish Omelet (Modified Eating for Life)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 portion Potatoes O'Brien, frozen (about 2/3 cup)1 whole egg3 egg whites1 TBS skim milk (I used rice milk)1/4 tsp chili powder1/8 tsp ground cumin1/8 tsp black pepper1 slice reduced fat cheese1/4 cup salsa
1. Lightly coat a small nonstick skillet with cooking spray and cook potatoes over medium-high heat until golden brown, about 10 minutes
2. While potatoes are cooking, in a small bowl, mix together eggs, egg whites, and milk. Add chili powder, ground cumin, black pepper; blend well.
2. Lightly coat a medium nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet. As eggs begin to set, run a spatula over the edge of the skillet, lifting set eggs so uncooked eggs run underneath.
3. When the eggs are set but still moist, add cheese to one side of the omelette, and add salsa on top. Fold omelet over filling and cook until cheese melts, about one minute.
Serving Size: Makes one serving
Number of Servings: 1
Recipe submitted by SparkPeople user CPRZYBYLA.
2. While potatoes are cooking, in a small bowl, mix together eggs, egg whites, and milk. Add chili powder, ground cumin, black pepper; blend well.
2. Lightly coat a medium nonstick skillet with cooking spray and place over medium heat. Add egg mixture to skillet. As eggs begin to set, run a spatula over the edge of the skillet, lifting set eggs so uncooked eggs run underneath.
3. When the eggs are set but still moist, add cheese to one side of the omelette, and add salsa on top. Fold omelet over filling and cook until cheese melts, about one minute.
Serving Size: Makes one serving
Number of Servings: 1
Recipe submitted by SparkPeople user CPRZYBYLA.
Nutritional Info Amount Per Serving
- Calories: 275.1
- Total Fat: 8.1 g
- Cholesterol: 191.0 mg
- Sodium: 744.6 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 3.0 g
- Protein: 31.4 g
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