 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 1/2 cups sliced potato |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
1 garlic clove, minced |
1/4 cup sliced pitted manzanilla (or green) olives |
1 tablespoon minced fresh or 1 teaspoon dried oregano |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
8 large egg whites |
4 large eggs |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/2 teaspoon olive oil, divided |
cooking spray |
Directions:
1. 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.
2. 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.
3. Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.
4. 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.
5. Note: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.
|
|