Salsa Omelet with Roasted Peppers and Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Substitute one (2-ounce) jar of sliced pimiento if you don't have roasted red bell peppers. The carbo rating will remain the same. Ingredients:
2 large eggs |
2 large egg whites |
2 tablespoons 1% low-fat milk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 tablespoons chopped bottled roasted red bell pepper |
1 teaspoon butter |
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese |
2 tablespoons salsa |
1/2 teaspoon finely chopped fresh cilantro |
Directions:
1. Combine first 5 ingredients in a bowl, stirring with a whisk. Stir in roasted red bell pepper.
2. Melt butter in an 8-inch nonstick skillet over medium heat. Add egg mixture, and cook 3 to 5 minutes or until set (do not stir). Sprinkle with cheese. Loosen omelet with a spatula; fold in half. Cut omelet in half. Slide halves onto plates.
3. Top with salsa; sprinkle with cilantro.
4. carbo rating: 3
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