Mexican Omelet
For Step 3 of the ITG Diet Plan
Difficulty
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Ingredients
For 2 people (
)
Recipe
- 2 cup(s) (total) chopped yellow and green peppers
- 0.5 cup(s) chopped onions
- 4 whole eggs
- 4 egg whites
- 0.25 cup(s) water
- 0.5 cup(s) light shredded cheddar cheese
- 0.5 cup(s) salsa
Mexican Omelet Directions
- Cook vegetables in a large nonstick skillet sprayed with cooking spray on medium-high heat for 5 minutes or until they are crisp-tender, stirring occasionally. Remove them from skillet and set them aside.
- Beat the whole eggs, egg whites and water with a whisk until they are well-blended.
- Pour into the skillet and cover them. Cook for 6 minutes or until the egg mixture is almost set but the top is still moist. As the mixture sets, lift slightly with a spatula to allow the uncooked portion to flow underneath.
Top the eggs with vegetables and cheese. - Slip the spatula underneath, tip the skillet to loosen it and gently fold the omelet in half.
- Cover the omelet and cook for 3 minutes or until the cheese is melted.
- Recipe courtesy of ruled.me
