How To Prepare
1
Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
2
Blend egg whites, hot sauce, and pepper with a fork in a medium bowl. Stir in scallions, cilantro (or parsley) and the potato mixture.
3
Set a rack about 4 inches from the heat source; preheat the broiler.
4
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges according to your portion size
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- 2 teaspoons extra-virgin olive oil, divided
- 1 cup or diced cooked potatoes
- 1 4-1/2 ounce can chopped mild green chilies (no salt added)
- 5 large egg whites
- 1/2 teaspoon hot sauce, such as , Tabasco
- Freshly ground pepper, to taste
- 1/4 cup chopped scallions
- 1/4 cup coarsely chopped fresh cilantro, or parsley
Ingredients
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