Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c sliced potato
1/2 c chopped onion
1/2 c chopped red bell pepper
1 garlic clove, minced
1/4 c sliced pitted manzanilla (or
- green); olives
1 tb minced fresh or 1 teaspoon
-dried or; egano
1/2 c shredded part-skim
-mozzarella chees; e
8 lg egg whites
4 lg eggs
1/4 ts salt
1/8 ts pepper
1/2 ts olive oil, divided
cooking spray

Place potato in a saucepan; cover with water. Bring to a boil; reduce heat,
and 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; saute 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.


NOTE: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if
desired.


Serving size: 1/2 omelet
Facts per Serving



Calories: 213
Fat: 9g
Fiber: 2g

Contributor: Source: Cooking Light magazine




NYC Nutrilink: N0^00000

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