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Spanish Omelet

Category: Breakfast Idea | Serves: 4

(96 ratings)

Nutrition Information:

Calories: 210
Protein: 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!

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

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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