This savory breakfast is packed with lots of veggies typically found in a Spanish tortilla including red pepper, onion, tomato and mushrooms. They pair nicely with oats in the egg mixture for a well-rounded meal.
Spanish Oat Omelette
- 4 egg whites
- 1/2 cup (50g) Quaker Oats
- Salt, to taste
- 1/2 teaspoon black pepper
- 2 tablespoons skim milk
- 1 red pepper, finely sliced
- 1 small onion, finely sliced
- 1/2 small tomato, finely sliced
- 2 mushrooms, finely sliced
Beat together egg white, oats, salt, pepper and milk. Heat a non-stick pan over low flame and pour in half the egg mixture, covering the entire bottom of the pan. Sprinkle slices of red pepper, onion, tomato and mushroom on top and press down gently.
Cover the pan and and cook for 1–2 minutes until the vegetables are steamed. Flip the omelette and cook until light golden brown.
Make the other omelette with the remaining egg mixture. Serve hot with vegetable side up. Cut into wedges, if desired.
Serves: 2 | Serving size: 1 omelette
Nutrition (per serving): Calories: 165; Total Fat: 1.9g; Saturated Fat: 0.3g; Monounsaturated Fat: 0.5g; Cholesterol: 0.3mg; Sodium: 122.6mg; Carbohydrate: 25.8g; Dietary Fiber: 4.6g; Sugar: 6.8g; Protein: 11.9g
*This nutritional information is based on U.S. criteria.