Chile, Potato & Cheese Omelet

From EatingWell: January/February 1999 — Subscribe Now!

Serve topped with salsa. Accompany with warmed flour tortillas and a grated carrot salad.

2 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

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

Preparation

Preheat broiler.
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.

Tips & Notes

To ovenproof a skillet with a plastic handle, wrap the handle with foil.

Nutrition

Per serving: 236 calories; 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.

Nutrition Bonus: Vitamin C (45% daily value), Selenium (37% dv), Calcium, Folate & Vitamin C (20% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 1 medium-fat meat, 1/2 fat