| 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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