Spanish omelet
4
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
Need breakfast inspiration? This omelet is packed with fresh flavors and just the right amount of spice. Serve alone or make some hash browned potatoes and a simple arugula salad to round out the meal. Keep the Spanish theme with a side of sauteed chicken chorizo or other favorite breakfast meat.
Ingredients
Egg
1 large egg(s)
Egg whites
2 large
Table salt
1 pinch(es), or to taste
Black pepper
1 pinch(es), or to taste
Olive oil
½ tsp
Scallions
1 medium, finely chopped
Tomato
1 small, seeded and diced
Olives
3 olive(s), large, sliced
Canned diced green chiles
1 Tbsp
Shredded reduced fat Mexican-style cheese blend
2 Tbsp
Instructions
1
In a small bowl, whisk together egg, egg white, salt and pepper just until blended; set aside.
2
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.
3
Cook eggs, moving pan back and forth over heat, until cooked through, about 3 to 4 minutes; fold in half to serve.
4
Yields 1 serving.
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