Healthy Rolled Green Chili & Potato Omelette |
|
 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
I was doing a little research recently on Japanese food (when my son and I were making sushi rolls for dinner) and I came across some really great Tamagoyaki recipes. First...I had never heard of it. Second...It sparked my interest because my husband really loves a great filling breakfast with hardly any points (Weight Watchers). So I came up with this idea and came out pretty tasty. It is definately not a traditional Tamagoyaki roll, but it is my healthy american-ized version. Ingredients:
1/2 cup egg substitute |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 green chili pepper, fresh roasted, peeled, seeded, and cut into long strips |
1/4 cup potato, the frozen shredded variety with onions and peppers |
2 tablespoons scallions, thawed |
cooking spray |
Directions:
1. Coat a small Omelette pan with Non-stick cooking spray and bring to medium heat.
2. Pour in Egg substitute mixed with the salt and pepper. Cook as an omelet, and flip when ready so the other side begins to cook. The egg should be very thin, so be careful when flipping.
3. Add layers of potatoes, green chili, and scallions to the cooked side. Turn off heat.
4. Roll omelet, as if you are making a sushi roll or rolling a taquito. Be very careful as to not break the thin egg mixture.
5. Serve with your favorite salsa, ketchup, hot sauce, or whatever you like on your breakfast eggs & potatoes.
|
|