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Recipes    |
Low Sodium Huevos Sonora (Mexican Omelet) Sodium = 155 mg olive oil cooking spray 1/2 tablespoon olive oil 2-3 small fingerling potatoes ,diced 1/2 small onion, diced 1/4 small green or red bell pepper, diced 1 1/2 large garlic cloves , minced 1/2 teaspoon Red Pepper Flakes 1/2 teaspoon Mexican Oregano 1 tablespoon Parsley 1 pinch Cracked Black Pepper 1/4 teaspoon Sea Salt - optional 2 large eggs 2 tablespoons reduced fat sharp cheddar cheese, grated Directions: 1. Lightly coat a 10-inch (25 cm) nonstick ovenproof skillet with olive oil cooking spray. Add olive oil and place over medium-low heat. 2. Throw in the potatoes and onion. Cook, stirring frequently, until the potatoes are tender and the onion has turned golden brown. 3. Stir in the garlic, parsley, pepper, and salt (if desired). Continue to cook, stirring, for another 5 minutes. 4. Transfer potato mixture to a large bowl. Mix in eggs. Preheat the broiler. 5. Wipe up the skillet using paper towels and recoat the skillet with cooking spray. 6. Add potato-egg mixture to the skillet and cook over low heat, pressing the potatoes down with a spatula so that they are completely covered by the egg. 7. Cook, covered, until the egg on the sides of skillet is slightly brown and egg mixture starts to solidify, about 10 minutes. Add cheese to top of the omelet. 8. Place under the broiler until center of omelet is cooked through and the top is golden brown, about 3 to 5 minutes. 9. Slide omelet onto a large serving dish and cool to room temperature. 10. Optional - garnish with diced tomatoes or scallions before serving. Serves 2 Additional Information This dish can be served as an appetizer, very common at dinnertime in Spain, and can be made more substantial by adding onions, chives, red pepper, chorizo, or cured ham. |
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