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Chile, Potato & Cheese Omelet Recipe


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     Chile, Potato & Cheese Omelet

Category   Breakfast - Brunch
Sub Category   Low-carb
Servings   2
Preptime   25 min.

2 large eggs
2 large egg whites
Freshly ground pepper, to taste
1/3 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/2 tablespoon extra-virgin olive oil
3/4 cup frozen hash-brown potatoes, or diced cooked potatoes
1/4 teaspoon salt
1 4-ounce can chopped green chiles
4 scallions, trimmed and chopped

1.Preheat broiler. 2.Whisk eggs, egg whites and pepper in a bowl until blended. Stir in cheese and cilantro.
3.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. 4.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.
Tips & Notes To ovenproof a skillet with a plastic handle, wrap the handle with foil.
Nutrition Per serving- 236 calories; 14 g fat (6 g sat, 6 g mono); 228 mg cholesterol; 11 g carbohydrates; 16 g protein; 2 g fiber; 752 mg sodium; 384 mg potassium. Nutrition Bonus- Vitamin C (45% daily value), Selenium (37% dv), Calcium, Folate & Vitamin C (20% dv), Iron (15% dv). 1 Carbohydrate Serving Exchanges- 1/2 starch, 1 vegetable, 1/2 lean meat, 1 medium-fat meat, 1/2 fat

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