Spanish Omelet
5
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Bored of hot cereal? Wake up to this filling egg dish packed with fresh flavours and just the right amount of spice.
Ingredients
Egg
1 large, large
Egg whites
2 serving(s), large
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Olive oil
2 tsp(s)
Uncooked scallions
1 medium, finely chopped
Tomato
1 small, seeded and diced
Olives
3 large, sliced
Canned green chili peppers
1 tbsp(s), diced
Low-fat shredded cheddar cheese
2 tbsp(s)
Instructions
1
Whisk together egg, egg white, salt and pepper in a small bowl until just blended; set aside.
2
In a large, nonstick omelet pan, heat oil over medium heat. Add egg and tilt pan so eggs cover entire pan bottom. Cook, without stirring, until bottom of eggs begins to set, about 30 seconds. Sprinkle scallion, tomatoes, olives, chili peppers and cheese evenly across eggs.
3
Tilt pan upward at a slight angle and jerk handle sharply toward you to slide eggs toward the far side of pan. Free any stuck egg with spatula. Cook, moving pan back and forth over heat, until eggs are cooked through, about 3 to 4 minutes. Fold in half to serve.
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