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Spanish Omelet
  (96 ratings) Nutrition Information:
Calories: 210Protein: 15 g Carbs: 29 g Fat: 4 g Saturated Fat: 1 g Sodium: 280 mg Fiber: 3 g
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This is the perfect breakfast to whip up for guests. They'll be delighted and never guess it's low-fat!
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Ingredients:
2 baked potatoes, diced
2 cups fat-free egg substitute
1 large tomato, seeded and diced
2 Tbsp minced fresh parsley
2 cloves garlic, minced
1 tsp olive oil
1 large onion, minced
2 tsp trans fat-free margarine
2 cups fat-free egg substitute
1 large tomato, seeded and diced
2 Tbsp minced fresh parsley
2 cloves garlic, minced
1 tsp olive oil
1 large onion, minced
2 tsp trans fat-free margarine
Directions:
| 1 | In a large non-stick frying pan over medium heat, cook the potatoes, onions, tomatoes, parsley and garlic in the oil until most of liquid has evaporated from the tomatoes. Transfer to a large bowl and stir in eggs. |
| 2 | Wipe out the frying pan then place it over medium-high heat and let stand for about 2 minutes. Add 1 tsp. margarine and swirl the pan to distribute. |
| 3 | Add half of the egg mixture; lift and rotate pan so that the eggs are evenly distributed. |
| 4 | As the eggs set around the edges, lift them to allow uncooked portions to flow underneath. |
| 5 | Turn the heat to low, cover the pan and cook until the top is set. Invert onto a serving plate. Cut into wedges. |
| 6 | Repeat with the remaining 1 tsp. margarine and egg mixture. |
| 7 | ENJOY! |
| Ratings & Reviews |
(96 ratings) |
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Re: Spanish Omel Reviewed By: WillieDSpink |
May 30, 2024 |
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May 30, 2024 |
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