Feta cheese, green onion and cilantro play well with spicy chilies.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2011
MethodIn bowl, stir together green chilies, feta cheese, cilantro and half of the green onions; set aside.
In separate bowl, whisk together eggs, pepper and 2 tbsp water just until blended but not frothy.
In 8-inch (20 cm) nonstick skillet, melt 1 tsp of the butter over medium heat. Add one-quarter of the egg mixture; cook until almost set, 2 to 3 minutes, gently lifting edge with spatula to allow uncooked eggs to flow underneath. Slide onto plate.
Spoon one-quarter of the chili mixture onto half of omelette; fold remaining half over filling. Sprinkle with one-quarter of the remaining green onions. Repeat with remaining ingredients.
Nutritional facts Per serving: about
- Sodium 459 mg
- Protein 16 g
- Calories 236.0
- Total fat 18 g
- Potassium 192 mg
- Cholesterol 399 mg
- Saturated fat 8 g
- Total carbohydrate 3 g
- Iron 12.0
- Folate 33.0
- Calcium 14.0
- Vitamin A 21.0
- Vitamin C 17.0