Spanish-Style Omelet
Spanish-Style Omelet
Ingredients
- olive oil cooking spray
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 2 medium potatoes (for baking) washed and diced small
- 1 green pepper diced
- 1 ripe tomato diced
- 1 teaspoon oregano (dry)
- 1 teaspoon rosemary (dry) chopped
- coarse ground black pepper to taste
- 1.5 cups egg substitute (nonfat)
Instructions
- Generously spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat.
- Sauté the onion and garlic until golden, about 2 minutes.
- Add the potatoes, green pepper, tomato, and seasonings.
- Cook until tender, stirring frequently, about 5 to 6 minutes.
- Transfer potato mixture to a plate.
- Clean and dry the skillet.
- Spray again with olive oil cooking spray and place over medium-high heat.
- Allow the pan to get hot, then pour the egg substitute into the pan.
- Using a rubber spatula, fold the egg from the outside into the center until the eggs are almost set.
- Add the potato mixture on top; allow all to heat through, keeping the omelet loose from the pan with the spatula.
- Remove from the stove.
- Cut into quarters and serve.
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