| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Spanish | Breakfast, Eggs | 4 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <sherilyn70@columbus.rr.com> on Jul 14, 1999, converted by MM_Buster v2.0l.
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