Mexican Potato Omelet
Ingredients
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