Southwestern Potato and Celery Omelet

This spicy omelet is much lighter than traditional cheese-packed Southwestern omelets. You don’t need much oil to pan-fry this small amount of finely diced potato, and a little cheese goes a long way.

(Make 1 serves)

Amount Per Serving: 361 Calories, 8 g. Sat Fat, 3 g. Poly Fat, 14 g. Mono Fat, 385 mg. Cholesterol, 11 g. Carbohydrates, 2 g. Dietary Fiber, 280 mg. Sodium (does not include salt to taste), 17 g. Protein.

Ingredients

• 1 Tbsp. of extra virgin olive oil
• 1 stalk celery, cut in small dice
• 1 small potato (1 1/2 oz.), cut in 1/4-inch dice
• Salt and freshly ground pepper
• 1 serrano pepper, minced (seeded if desired)
• 2 eggs
• 1 Tbsp. of low-fat milk
• 1 Tbsp. of finely chopped chives
• 1 Tbsp. of finely chopped cilantro
• 1/2 oz. (1 Tbsp.) of grated Monterey Jack

Preparation:

• Heat 2 tsp. of oil over medium-high heat in 8-inch non-stick frying pan over medium-high heat. Add celery and cook about 1 min, until soften, add potatoes, salt and pepper to taste and cook, stirring often, about 6 min until potatoes are lightly browned and just about tender. Stir in chili and continue to cook, stirring, about 2-3 min until potato is tender. Transfer to a bowl.
• In another bowl, beat eggs, milk, chives, cilantro, and salt and pepper to taste until frothy.
• Return frying pan to medium-high heat. Add remaining oil. Hold your hand an inch or two above the pan, and when it feels hot, pour eggs into the middle of pan, scraping every last bit into the pan with rubber spatula. Swirl pan to distribute eggs evenly over surface. Shake pan gently, tilting it slightly with one hand while lifting up the edges of omelet with spatula in your other hand, to let the eggs run underneath during the first minute or two of cooking.
• When eggs are set on bottom, sprinkle potato mixture down the middle of the egg and top with Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle, jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
• Another way to make 2-egg omelet is to flip it over before adding the filling. Do this with the same motion, jerking the pan quickly away from you and then back toward you, but lift your hand slightly as you begin to jerk the pan back toward you. The omelet will flip over onto the other side, like a pancake. Place the filling in the middle. Use spatula to fold one side over, then the other side, and roll the omelet out of the pan.
• Tip : You can cook the celery and potato mixture several hours before you make the omelet.

Source : MARTHA ROSE SHULMAN

Recipe Under : 300 to 400 Calories – Dash Diet – Egg – Healthy Breakfast Recipes – Healthy Dinner Recipes – Healthy Recipes – Low Sodium recipes – Lunch – Main Dishes – Stir Fry – Vegetable