Add a touch of sunny Spain to your menu with omelets featuring typical Spanish ingredients. Omelets are among the fastest of entrees and can be served for breakfast, brunch, lunch or dinner. With this recipe, any meal of the day is quick and easy – whether you use fresh potatoes or convenient frozen ones. To serve family or friends, just multiply the ingredients by however many servings you need and use 1/2 cup egg mixture per omelet. Serve a filling feast by rounding out the menu with fresh cooked veggies. | • | 1/2 cup (about 3 oz.) diced peeled potatoes* | |
| • | 1/4 cup (about 1 oz.) chopped sweet red pepper | |
| • | 1/4 cup (about 1 oz.) sliced onion | |
| • | 2 tablespoons (about .5 oz.) sliced pitted green olives | |
| • | 1/3 cup + 2 tablespoons water, divided | |
| • | 1 teaspoon olive oil | |
| • | 2 eggs | |
| • | 2 tablespoons (.5 oz.) shredded reduced-fat sharp Cheddar cheese | |
| • | 1 teaspoon to 1 tablespoon chopped fresh parsley | |
| • | Sweet red pepper strips, optional |