Spanish Omelets Recipe

Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.

Heat a medium nonstick skillet over medium heat. Add onion, bell pepper, and garlic; saute 8 minutes. Add potato, olives, and oregano; cook 1 minute or until thoroughly heated. Remove from heat; stir in cheese. Set aside.

Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.

Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet.

Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, and potato mixture.

Per Serving (excluding unknown items): 212 Calories; 8g Fat (36.0% calories from fat); 18g Protein; 16g Carbohydrate; 2g Dietary Fiber; 195m g Cholesterol; 451mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.