0.3 cup manzanilla olives green pitted sliced (or )
0.5 teaspoon olive oil divided
0.5 cup onion chopped
1 tablespoon teaspoon oregano dried fresh minced
2 ounces part-skim mozzarella cheese shredded
0.1 teaspoon pepper
1.5 cups potatoes sliced
0.5 cup bell pepper red chopped
0.3 teaspoon salt
Equipment
bowl
frying pan
sauce pan
whisk
spatula
Directions
Place potato in a saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender; drain. Cool, dice, and set aside.
Heat a medium nonstick skillet over medium heat.
Add onion, bell pepper, and garlic; saut 8 minutes.
Add potato, olives, and oregano; cook 1 minute or until thoroughly heated.
Remove from heat; stir in cheese. Set aside.
Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.
Heat 1/4 teaspoon olive oil in a small nonstick skillet coated with cooking spray over medium-high heat.
Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon 1 cup potato mixture onto half of omelet. Carefully loosen with a spatula; fold in half. Cook an additional minute on each side. Slide onto a plate. Repeat procedure with 1/4 teaspoon olive oil, cooking spray, egg mixture, and potato mixture.
Note: Substitute 2 cups egg substitute for 8 egg whites and 4 eggs, if desired.
