Spanish Omelet
- Total Time
- 0:20
- Prep
- 0:15
- Cook
- 0:05
- Serves
- 1
- Difficulty
- Easy
Need breakfast inspiration? This omelet is packed with fresh flavors and just the right amount of spice.
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egg(s)1 large
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egg white(s)2 large
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table salt⅛ tsp, or to taste
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black pepper⅛ tsp, or to taste
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olive oil½ tsp
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uncooked scallion(s)1 medium, finely chopped
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fresh tomato(es)1 small, seeded and diced
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olive(s)3 large, sliced
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canned green chili peppers1 Tbsp, diced
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WeightWatchers Reduced Fat Mexican style blend shredded cheese2 Tbsp
- In a small bowl, whisk together egg, egg white, salt and pepper just until blended; set aside.
- In a large, nonstick omelet pan, heat oil over medium heat. Add egg mixture and tilt pan so eggs cover entire pan bottom. Cook, without stirring, until bottom of eggs begins to set, about 30 seconds. Sprinkle scallion, tomato, olives, chili peppers and cheese evenly across eggs.
- Cook eggs, moving pan back and forth over heat, until cooked through, about 3 to 4 minutes; fold in half to serve. Yields 1 serving.