Name: Spanish Omelet
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

How many millions of sins in every one of the elect, every one of which is enough to condemn them all, hath this love overcome! What mountains of unbelief doth it remove! Look upon the conduct of any one saint, consider the frame of his heart, see the many stains and spots, the defilements and infirmities with which his life is contaminated, and tell me whether the love that bears with all this is not to be admired. And is not the same towards thousands every day? What streams of grace, purging, pardoning, quickening, assisting, do flow from it every day! This is our Beloved.

John Owen

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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