Omelets can make a fast and filling dinner, they are exceptionally solid, particularly on the off chance that you take care to incorporate heaps of vegetables. Why not give this variety a shot the customary omelet?
- 1 ½ cups of sliced potatoes.
- ½ cup of chopped onion.
- ½ cup of chopped red bell pepper.
- 1 garlic clove, minced.
- ¼ cup of green olives, pitted and chopped.
- 1 tablespoon of minced fresh oregano.
- ½ cup of nonfat mozzarella cheese, shredded.
- 8 large egg whites.
- 4 large eggs.
- ¼ teaspoon of salt.
- Pinch of pepper.
- ½ teaspoon of olive oil, divided.
- Vegetable cooking spray.
- Place the sliced potato in a saucepan and cover with water.
- Bring to a boil; reduce heat.
- Simmer for 15 minutes or until tender; then drain. Cool, dice and set aside.
- Heat a medium nonstick skillet over medium heat.
- Add the chopped onion, bell pepper, and minced garlic; then sauté for 8 minutes.
- Add the potato, olives, and oregano; then cook 1 minute or until thoroughly heated.
- Remove from heat, stir in the cheese and set aside.
- In a bowl, combine the egg whites, eggs, salt, and pepper; stir well with a whisk.
- In a small nonstick skillet coated with cooking spray, heat ¼ teaspoon of olive oil over medium-high heat. Add half of egg mixture to skillet.
- Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion.
- Cook for 3 minutes, then flip the omelet.
- Spoon 1 cup of potato mixture onto half of omelet.
- Loosen with a spatula and fold in half.
- Cook an additional minute on each side.
- Slide onto a plate.
Repeat this procedure with the other half of ingredients.
The omelet can be refrigerated for up to 1 day. Serve it chilled or at room temperature.