Fresh Salsa Omelette Fold

Fresh Salsa Omelette Fold 150 Image by: Fresh Salsa Omelette Fold 150 Author: Canadian Living

Try this healthy vegetarian selection from our monthly "Make It Tonight" collection of rush hour recipes -- ready in less than 30 minutes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2006

Ingredients

  • 8 eggs
  • 1 pinch salt
  • 1 pinch pepper
  • 4 teaspoons butter
  • 1/2 cup shredded Cheddar cheese
Salsa:
  • 1 1/3 cup cherry tomato quartered
  • 1/3 cup chopped sweet green pepper
  • 1/3 cup chopped red onion
  • 4 teaspoons chopped fresh coriander
  • 4 teaspoons chopped fresh parsley
  • 1 tablespoon vegetable oil
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Salsa: In bowl, combine tomatoes, green pepper, onion, coriander, oil, vinegar, salt and pepper; set aside.

In bowl, whisk together eggs, 2 tbsp (25 mL) water, salt and pepper just until blended but not frothy.

In 8-inch (20 cm) nonstick skillet, melt 1 tsp (5 mL) of the butter over medium heat. Pour one-quarter of the egg mixture into skillet; cook until almost set, gently lifting edge with spatula to allow any uncooked eggs to flow underneath, about 3 minutes.

Spoon 1/3 cup (75 mL) of the salsa onto half of the omelette; sprinkle 2 tbsp (25 mL) of the cheese over salsa. Fold uncovered half over top; cook for 2 minutes. Slide onto plate. Repeat with remaining ingredients. Serve with remaining salsa.

Nutritional facts <b>Per each of 4 servings:</b> about

  • Sodium 397 mg
  • Protein 17 g
  • Calories 285.0
  • Total fat 22 g
  • Cholesterol 399 mg
  • Saturated fat 9 g
  • Total carbohydrate 5 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 29.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 28.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fresh Salsa Omelette Fold

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