|1½ cup||sliced potato|
|½ cup||chopped onion|
|½ cup||chopped red bell pepper|
|1||garlic clove, minced|
|¼ cup||sliced pitted manzanilla (or green); olives|
|1 tablespoon||minced fresh or 1 teaspoon dried or; egano|
|½ cup||shredded part-skim mozzarella chees; e|
|8 larges||egg whites|
|½ teaspoon||olive oil, divided|
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; saute 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 ¼ 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 ¼ teaspoon olive oil, cooking spray, egg mixture, and potato mixture.
NOTE: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.
Serving size: ½ omelet
Facts per Serving
Contributor: Source: Cooking Light magazine NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000
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