Chile, Potato & Cheese Omelet

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

EatingWell Test Kitchen

Used by permission. (c) Eating Well, Inc.

Ingredients

2 large eggs		1/2 tablespoon extra-virgin olive oil
2 large egg whites		3/4 cup frozen hash-brown potatoes, or diced cooked potatoes
Freshly ground pepper, to taste		1/4 teaspoon salt
1/3 cup shredded Monterey Jack cheese		1 4-ounce can chopped green chiles
1/4 cup chopped fresh cilantro		4 scallions, trimmed and chopped

Prep: 25 min Total: 30 min (Quick)

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1
Preheat broiler.
2
Whisk eggs, egg whites and pepper in a bowl until blended. Stir in cheese and cilantro.
3
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.
4
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.

Calories: 232		Fiber: 2 g
Fat: 14 g		Saturated Fat: 6 g
Carbohydrates: 11 g		Protein: 16 g
Sodium: 753 mg		Monounsaturated Fat: 6 g
Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 1 medium-fat meat, 1/2 fat		Cholesterol: 228 g
Carbohydrate Servings: 1		Potassium: 383 mg
Nutrition Bonus: Vitamin C (45% daily value), Selenium (37% dv), Calcium, Folate & Vitamin C (20% dv), Iron (15% dv).

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