Spanish Omelette
Omelettes are easy to prepare and always taste great, even when served cold with a salad or as a side dish. Spanish omelettes provide a combination of nutrients that are perfect for recovery from exercise. Potatoes are rich in complex carbohydrates, and eggs are a complete protein, packed with vitamins and minerals.
Ingredients:
| Eggs | 6 large | 6 large |
| Skim milk | ½ cup | 125 mL |
| White potato, sliced thinly | 1 large | 1 large |
| Green pepper, finely diced | 1 each | 1 each |
| Yellow onion, sliced thinly | 1 small | 1 small |
| Olive oil | 2 Tbsp | 30 mL |
| Cheddar cheese, grated | ½ cup | 125 mL |
| Salsa | 1 cup | 250 mL |
Directions:
- Heat oil in a large skillet to medium heat.
- Add onion and potatoes, season with pepper and cook until potatoes are golden brown, approximately 10 minutes.
- In a medium sized bowl, whisk the eggs and milk together and add the green pepper
- Pour the egg mixture over the potatoes and onion, coating evenly.
- Stir the egg mixture for about 30 seconds or until it begins to set.
- Leave unstirred for an additional 2 minutes until the egg is golden brown on the bottom.
- Using a spatula, release the omelet from the pan and place a large plate over top.
- Invert the pan so the omelet falls onto the plate, then slide it from the plate to the pan with the golden side up.
- Cook for an additional 2-3 minutes.
- Remove from heat and cut into 4 slices.
- Top with salsa and grated cheese.
Makes 4 servings ( 311 g / serving ). 1 serving = 1/4 of the omelette
