Serve topped with salsa. Accompany with warmed flour tortillas and a grated carrot salad.
Active Time: 25 minutes |
Total Time: 25 minutes
2 large eggs
2 large egg whites
Freshly ground pepper, to taste
1/3 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/2 tablespoon extra-virgin olive oil
3/4 cup frozen hash-brown potatoes, or diced cooked potatoes
1/4 teaspoon salt
1 4-ounce can chopped green chiles
4 scallions, trimmed and chopped
Whisk eggs, egg whites and pepper in a bowl until blended. Stir in cheese and cilantro.
Heat oil in a 9-inch ovenproof nonstick skillet (see Tip) over medium heat. Add potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes soften and begin to brown, 4 to 5 minutes. Remove from heat; stir in chiles and scallions. Pour egg mixture over vegetables; return to heat and cook, shaking pan occasionally, until edges are set and omelet is lightly browned on the bottom, 3 to 4 minutes.
Place skillet under broiler. Broil omelet for 2 to 3 minutes, or until top is set and lightly browned. Loosen omelet and slide onto a platter. Serve immediately.
Per serving :
14 g Fat;
6 g Sat;
6 g Mono;
228 mg Cholesterol;
11 g Carbohydrates;
16 g Protein;
2 g Fiber;
752 mg Sodium;
384 mg Potassium