| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Eggs, Spanish, Low-cal |
2 |
Servings |
INGREDIENTS
| 1 |
oz |
Ham, boiled; julienne-cut |
| 1/4 |
c |
Onion; thinly sliced |
| 2 |
ts |
Oil; divided |
| 4 1/2 |
oz |
Potatoes; peeled, cooked & thinly sliced |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Paprika |
| 1 |
ds |
Pepper |
| 1/2 |
c |
Asparagus spears; diced & blanched |
| 1/4 |
c |
Peas, frozen; thawed |
| 1/4 |
c |
Pimiento, julienne-cut canned, drained |
| 3 |
|
Egg; beaten |
INSTRUCTIONS
Spray a 10-inch nonstick skillet that has a metal or removable handle with
nonstick cooking spray and heat; add ham and onion and cook over medium
heat, stirring occasionally, until onion is softened, 3 to 4 minutes.
Remove from skillet and set aside. In same skilet heat 1/2 teaspoon oil;
add potatoes, sprinkle with seasonings, and saute over medium heat, turning
occasionally, until lightly browned on both sides. Remove potatoes from
skillet. Add remaining 1 1/2 teaspoons oil to skillet; return potatoes and
arrange in bottom of pan. Top with ham mixture, asparagus, peas, and
pimientos; pour in beaten eggs and cook over medium heat until bottom of
omelet is golden, 3 to 4 minutes. Transfer pan to broiler and broil 5
inches from heat source until eggs are set and omelet begins to brown.
Using spatula, loosen edges of omelet and carefully slide onto warmed
plate.
WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK P350
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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