64
MEXICAN POTATO OMELET
This Mexican-style take on a frittata makes
a perfect item for brunch or a great light
lunch on its own.
304
CALORIES
per serving
Serves: 4
Serving Size: 8 oz
Prep Time: 20 minutes
Inactive: 0 minutes
Cook: 30 minutes
TOTAL: 50 minutes
Ingredients:
• 2 tablespoons olive oil
• 1 red-skinned potato (6 oz), well scrubbed, halved, and thinly sliced
• 3 garlic cloves, finely chopped
• 2 scallions, thinly sliced
• Coarse salt and ground pepper
• 8 large eggs (or substitute four large egg whites for 2 of the whole eggs)
• 1-1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
• 1/2 cup shredded pepper jack cheese (2 oz)
• 2 tablespoons chopped cilantro
• 1/2 teaspoon fresh lime juice
Instructions:
Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and
cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but
1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.
In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine.
Add remaining oil to pan, and pour egg mixture over the potatoes.
Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges
to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle re-
maining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.
In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro and lime juice.
Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into
wedges with salsa.
Nutritional Value:
Calories: 304
Fat: 21 g
Cholesterol: 16 mg
Sodium: 288 mg
Carbohydrates: 11 g
Dietary Fiber: 1 g
Sugars: 3.6 g
Protein: 17 g
per serving
Weight Watchers
8
PointsPlus
value
®