Name: Spanish Omelet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 servings
Cuisine: Spanish
Ingredients: 1 large egg(s) large; 2 large egg white(s); 0.125 tsp(s) table salt or to taste; 0.125 pinch black pepper or to taste; 2 tsp(s) olive oil; 1 medium uncooked scallion(s) finely chopped; 1 small fresh tomato(es) seeded and diced; 3 large olive(s) sliced; 1 tbsp(s) canned green chili peppers diced; 2 tbsp(s) low-fat shredded cheddar cheese

Skip to main content Skip to footer

Join now & get access to 5,000+ healthy, delicious recipes

Ingredients

egg(s)

1 large, large

egg white(s)

2 large

table salt

⅛ tsp(s), or to taste

black pepper

⅛ pinch, or to taste

olive oil

2 tsp(s)

uncooked scallion(s)

1 medium, finely chopped

fresh tomato(es)

1 small, seeded and diced

olive(s)

3 large, sliced

canned green chili peppers

1 tbsp(s), diced

low-fat shredded cheddar cheese

2 tbsp(s)

Instructions

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.

Spanish Omelet

Ingredients

Instructions

People Also Like

Fresh Fruit Salad

Mixed Fresh Vegetables

Banana chocolate-chip mini muffins

Banana lover’s flourless pancakes

Roasted mixed vegetables

Roasted baby red potatoes with rosemary

Make a healthy change today