Chile, Potato & Cheese Omelet
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.
To ovenproof a skillet with a plastic handle, wrap the handle with foil.
1/2 starch, 1 vegetable, 1/2 lean meat, 1 medium-fat meat, 1/2 fat