Name: Spanish Omelet
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 servings
Ingredients: 1 large egg(s); 2 Tbsp WW Reduced fat shredded Mexican style blend cheese; 2 large egg white(s); 0.125 tsp table salt or to taste; 0.125 tsp black pepper or to taste; 0.5 tsp olive oil; 1 medium uncooked scallion(s) finely chopped; 1 small fresh tomato(es) seeded and diced; 3 large olive(s) sliced; 1 Tbsp canned green chili peppers diced

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Ingredients

egg(s)

1 large

WW Reduced fat shredded Mexican style blend cheese

2 Tbsp

egg white(s)

2 large

table salt

⅛ tsp, or to taste

black pepper

⅛ tsp, or to taste

olive oil

½ tsp

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, diced

Instructions

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.

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