1 large, large
⅛ tsp(s), or to taste
⅛ pinch, or to taste
1 medium, finely chopped
1 small, seeded and diced
3 large, sliced
Canned green chili peppers
1 tbsp(s), diced
Low-fat shredded cheddar cheese
- Whisk together egg, egg white, salt and pepper in a small bowl until just blended; set aside.
- 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.
- 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.