Rating: 3.67 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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

Source: EatingWell Magazine, January/February 1999


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

277 calories; protein 17.1g; carbohydrates 19.7g; dietary fiber 2.9g; sugars 1.2g; fat 14.7g; saturated fat 5.8g; cholesterol 202.8mg; vitamin a iu 921.1IU; vitamin c 32mg; folate 82.4mcg; calcium 222.9mg; iron 3.1mg; magnesium 32.4mg; potassium 521.7mg; sodium 777.6mg; thiamin 0.1mg.

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