Protein Packed Chile Omelet
Fire-roasted green Chile and diced tomatoes will spice up your morning omelet and give you a breakfast that is packed with protein. Serve with a side of salsa and sliced avocado for a southwest inspired start to your day.
- 2 teaspoons olive oil
- 6 small tomatoes, finely chopped
- 4 (4oz) cans of fire-roasted, diced green chili’s
- 24 egg whites
- 4 Tablespoons water
- Non-stick cooking spray
In a skillet, heat the oil over medium heat. Add the tomatoes and chili’s and cook until soft, about 3 minutes. Season with pepper and salt and set aside.
In a medium bowl whisk the egg whites and water. Lightly coat a medium non-stick skillet with non-stick cooking spray and place over medium heat.
Add ¼ of the eggs and swirl to evenly coat the bottom of that pan. Cook until the eggs have set, about 2 minutes.
Use a rubber scraper to lift the eggs up and let the runny uncooked egg flow underneath. Spoon 1/4 of the Chile mixture onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites and Chile mixture.
Nutritional Analysis: One serving equals: 163 calories, 5g fat, 6g carbohydrate, 2g fiber, and 26g protein.