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

Few things are sapping the strength of the church of Jesus Christ more than the unreconciled state of so many believers. So many have matters deeply imbedded in their craws, like iron wedges forced between themselves and other Christians. They can’t walk together because they do not agree. When they should be marching side by side through this world taking men captive for Jesus Christ, they are acting instead like an army that has been routed and scattered and whose troops in their confusion have begun fighting among themselves. Nothing is sapping the church of Christ of her strength so much as these unresolved problems, these loose ends among believing Christians that have never been tied up. There is no excuse for this sad condition, for the Bible does not allow for loose ends. God wants no loose ends.

Jay Adams

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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