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Ingredientes
- 8 x Large eggs - large
- 1/4 c. lowfat milk Veg. oil as needed
- 1 x avocado - sliced
- 1/4 c. small diced yellow bell pepper
- 1/4 c. small diced red and green bell pepper
- 1 x jalapeno pepper seeded, diced fine
- 1/4 c. finely-diced onion
- 1 Tbsp. chopped fresh cilantro
- 2 tsp minced fresh parsley Salt to season Freshly-grnd black pepper to season
- 1 1/4 c. shredded Spanish Manchego cheese
Direcciones
- Saute/fry peppers and onions in a small amount of oil. Add in cilantro and parsley, season with salt and pepper. Cook till tender. Reserve.
- Combine Large eggs and lowfat milk. Mix well and reserve.
- Heat a non-stick omelette or possibly egg pan over medium heat. Portion beaten egg into pan. Stir in sauteed pepper and onion. Cook till set. Flip omelette and cook till done.
- Add in sliced avocado and top with cheese. Fold omelette and turn out onto hot serving plates.
- Top with additional cheese and garnish with fresh cilantro sprigs. Repeat process to create 4 omelettes.
- This recipe yields 4 servings.
- Comments: Spanish Manchego cheese is available in the specialty cheese section of most large grocery or possibly food specialty stores.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 210 | |
| Calories from Fat 135 | 64% |
| Total Fat 14.98g | 19% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 418mg | 139% |
| Sodium 148mg | 6% |
| Potassium 367mg | 10% |
| Total Carbs 6.22g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.27g | 2% |
| Protein 13.86g | 22% |
