A Spanish omelet is a type of omelet that is made with eggs and potatoes. It is a popular dish in Spain and is often served as a main course.
Saute onions in oil.
Stir in tomatoes and simmer uncovered for 4 or 5minutes.
Add peas and pepper to the tomato mixture and simmer until done.
Combine the egg whites and egg substitute in a mixing bowl.
Beat on highspeed with an electric mixer until foamy.
Heat nonstick frypan over lowheat.
Pour in egg mixture and cook slowly until mixture begins to set.
Loosen the edges from pan.
Pour tomato fillingin the center of theomelet.
Fold one half over the other and tip onto a plate.
Serve withwhole-grain toast.
Makes 6 servings~1/6 Recipecalories 93,protein 11.
7 gm,carb.
3 gm,total fat 1.
0 gm,CSI Units0.
2,sodium 170 mg,potassium 278 mg,calcium 39 mg,iron 1.
5 mg.
~The New American Diet by Connor
Ingredients
Directions
Saute onions in oil.
Stir in tomatoes and simmer uncovered for 4 or 5minutes.
Add peas and pepper to the tomato mixture and simmer until done.
Combine the egg whites and egg substitute in a mixing bowl.
Beat on highspeed with an electric mixer until foamy.
Heat nonstick frypan over lowheat.
Pour in egg mixture and cook slowly until mixture begins to set.
Loosen the edges from pan.
Pour tomato fillingin the center of theomelet.
Fold one half over the other and tip onto a plate.
Serve withwhole-grain toast.
Makes 6 servings~1/6 Recipecalories 93,protein 11.
7 gm,carb.
3 gm,total fat 1.
0 gm,CSI Units0.
2,sodium 170 mg,potassium 278 mg,calcium 39 mg,iron 1.
5 mg.
~The New American Diet by Connor
