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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A large omelet for two; without cheese or meat. Ingredients:
3 large eggs |
1/2 cup egg white |
1/2 cup potato, diced (1/2 inch) |
1/4 cup onion, diced (1/2 inch) |
1/4 cup green pepper, diced (1/2 inch) |
1/4 cup red pepper, diced (1/2 inch) |
cooking spray |
Directions:
1. Preheat oven to 400°F.
2. Heat an oven proof skillet (cast iron works well) over medium heat for 2 minutes.
3. Wile the pan is heating, place the eggs and egg white in a large bowl and whip with a whisk (or a fork) until combined.
4. Coat hot skillet with cooking spray and add potatoes. Sauté for about 5 minutes stirring occasionally until lightly browned.
5. Move the potatoes to one side and spray pan again.
6. Add onion and peppers and sauté until softened stirring to ensure even cooking.
7. Remove vegetables from pan to a bowl and set aside.
8. Spray pan again (make sure to get the sides) and add the eggs.
9. Swirl pan then add the vegetables, mixing lightly to distribute them. Cook 2 minutes.
10. Place in oven and bake for 10 minutes.
11. Remove from oven, cool slightly and cut into wedges and serve.
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