Monday, June 17, 2013

Breakfast Idea

Spanish Omelet with Cheese and Ham

This recipe provides 4 servings


1) 4 large eggs
2) 8 egg whites
3) 1 ounce manchego, grated (approx. 1/3 cup)
4) 1 large yellow onion, thinly sliced
5) 1/2 teaspoon salt
6) 1/2 teaspoon ground black pepper
7) 2 tablespoons plus 2 teaspoons olive oil
8) 1 large russet potato, thinly sliced
9) 4 garlic cloves, thinly sliced
10) 8 ounces kale, thinly sliced into ribbons
11) 2 ounces thinly sliced Serrano ham, diced
12) 4 cups mixed baby greens
13) 1 tablespoon freshly squeezed lemon juice


1) Preheat oven to 375 degrees. In a large bowl, whisk together eggs, egg whites, manchego and 1/4 teaspoon salt and pepper.

2) Heat one tablespoon oil in a skillet over medium high heat. Add onion and cook, stirring occasionally, until golden, approx. 10 mins. Add potato and cook, stirring occasionally, until slightly soft, approx. 5 mins. Add garlic and cook one additional minute. Add half the kale and cook approx. 1 min.; add remaining kale and cook an additional 2 mins. Add ham, remaining salt and pepper, and 1 tablespoon oil, then egg mixture, shaking pan to eliminate air pockets. Cook 1 min. on stove top, then transfer to oven and bake until lightly golden, approx. 12 mins.

3) Remove omelet from oven and let cool slightly. In the meantime. toss greens with remaining oil and lemon juice. Serve with omelet.

Nutritional value per serving:

Total calories: 315
Protein: 22 grams
Carbs: 17 grams
Total Fat: 18 grams (4.5 saturated)
Fiber 3 grams
Sodium: 800 mg


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