Serve topped with salsa. Accompany with warmed flour tortillas and a grated carrot salad.
EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|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|
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.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf