Spanish Omelet

Spanish Omelet

Bored of hot cereal? Wake up to this filling egg dish packed with fresh flavors and just the right amount of spice.

Servings | 1
Preparation Time | 15 min
Cooking Time | 5 min


1 large egg(s)
2 large egg white(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 tsp olive oil
1 medium scallion(s), finely chopped
1 small tomato, seeded and diced
3 large olives, sliced
1 Tbsp canned green chili peppers, diced
2 Tbsp shredded cheddar cheese

Whisk together egg, egg white, salt and pepper in a small bowl until just blended; set aside.

In a large, nonstick omelet pan, heat oil over medium heat. Add egg and tilt pan so eggs cover entire pan bottom. Cook, without stirring, until bottom of eggs begins to set, about 30 seconds. Sprinkle scallion, tomatoes, olives, chili peppers and cheese evenly across eggs.

Tilt pan upward at a slight angle and jerk handle sharply toward you to slide eggs toward the far side of pan. Free any stuck egg with spatula. Cook, moving pan back and forth over heat, until eggs are cooked through, about 3 to 4 minutes. Fold in half to serve.

B-man :smiley: