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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 teaspoon(s) evoo divided |
1 small onion chopped |
1 cup(s) diced potatoes cooked |
1 tablespoon(s) fresh thyme chopped |
1/2 teaspoon(s) smoked paprika |
6 large eggs |
4 large egg whites |
1/2 cup(s) manchego or jack cheeses shredded |
3 cup(s) baby spinach roughly chopped |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) freshly ground pepper |
Directions:
1. Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
2. Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
3. To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
4. Nutrition
5. Per serving: 178 calories;9 g fat ( 3 g sat , 4 g mono ); 217 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 12 g protein; 2 g fiber;433 mg sodium; 210 mg potassium
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