Mexican Potato Omelet
This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature. If you prefer, you can substitute four large egg whites for two of the whole eggs. Per serving: 304 calories; 17 g protein; 21 g fat; 11 g carbs; 1 g fiber. Read more about the health benefits of eggs.
- 2 tablespoons olive oil
- 1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
- 3 garlic cloves, finely chopped
- 2 scallions, thinly sliced
- Coarse salt and ground pepper
- 8 large eggs
- 1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
- 1/2 cup shredded pepper jack cheese (2 ounces)
- 2 tablespoons chopped cilantro
- 1/2 teaspoon fresh lime juice
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 remaining 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.
SourceBody+Soul, April/May 2006