Fire-Roasted Chile Omelet

Here’s a recipe to spice up your breakfast.

Egg whites, fire-roasted green Chile and diced tomatoes create a tasty omelet that is bursting with flavor and packed with protein.

Serve with a side of salsa and sliced avocado.
Servings: 2

Here’s what you need…

• 1 teaspoon olive oil
• 3 small tomatoes, finely chopped
• 2 (4oz) cans of fire-roasted, diced green chiles
• 12 egg whites
• 2 Tablespoons water
• Non-stick cooking spray

1. In a skillet, heat the oil over medium heat. Add the tomatoes and chiles and cook until soft, about 3 minutes.
2. Season with pepper and salt and set aside.
3. In a medium bowl whisk the egg whites and water.
4. Lightly coat a medium non-stick skillet with non-stick cooking spray and place over medium heat.
5. Add ¼ of the eggs and swirl to evenly coat the bottom of that pan. Cook until the eggs have set, about 2 minutes.
6. Use a rubber scraper to lift the eggs up and let the runny uncooked egg flow underneath.
7. Spoon 1/4 of the Chile mixture onto half of the omelet, fold over, and slide onto a serving plate.
8. Repeat with remaining egg whites and Chile mixture.

Nutritional Analysis: One serving equals: 163 calories, 5g fat, 6g carbohydrate, 2g fiber, and 26g protein.