Spanish-Style Omelet

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1.1 min read
Omelette Pritikin Recipe

Spanish-Style Omelet

Course: Breakfast, Lunch, Main Course, Main Dish, Vegetarian
Cuisine: Vegetarian


  • olive oil cooking spray
  • 1/2 cup onion chopped
  • 2 cloves garlic minced
  • 2 medium potatoes (for baking) washed and diced small
  • 1 green pepper diced
  • 1 ripe tomato diced
  • 1 teaspoon oregano (dry)
  • 1 teaspoon rosemary (dry) chopped
  • coarse ground black pepper to taste
  • 1.5 cups egg substitute (nonfat)


  • Generously spray a large nonstick skillet with olive oil cooking spray and heat over medium-high heat.
  • Sauté the onion and garlic until golden, about 2 minutes.
  • Add the potatoes, green pepper, tomato, and seasonings.
  • Cook until tender, stirring frequently, about 5 to 6 minutes.
  • Transfer potato mixture to a plate.
  • Clean and dry the skillet.
  • Spray again with olive oil cooking spray and place over medium-high heat.
  • Allow the pan to get hot, then pour the egg sub­stitute into the pan.
  • Using a rubber spatula, fold the egg from the outside into the center until the eggs are almost set.
  • Add the potato mixture on top; allow all to heat through, keeping the omelet loose from the pan with the spatula.
  • Remove from the stove.
  • Cut into quarters and serve.
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