An easy low-calorie omlette that tastes like a Jalapeno Popper. You can use diced green chilies for mild, diced jalapeno chilis for medium or diced habenero peppers for hot. The food coloring is only there if you don't want your omlette to look "diet."

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INGREDIENTS

1 teaspoon Olive oil ; or use Olive-Oil spray
2 large Egg whites
1 large Egg
4 drops Easter Egg Food Coloring ; yellow, optional
Salt and pepper to taste
1 tablespoon Green jalapeno pepper ; *see note
1 wedge Laughing Cow Garlic and Herb Light Cheese

Servings

INSTRUCTIONS

1. Preheat a nonstick 8-inch skillet over medium heat. Add the vegetable oil and heat until it shimmers.

2. Whisk together the egg whites,egg yolks, yellow food coloring (if using), salt and pepper until frothy.

3. Slice the wedge of Laughing Cow Garlic and Herb Cheese into 5-6 thin slices.

4. When the oil is hot, add the diced chilis to the oil and allow to cook for 10 seconds. Add the egg mixture. Ass the eggs cook, use a spatula or rubber scraper to gently pull the cooked egg away from the sides of the pan, lifting and tilting the pan to let the uncooked egg run underneath. Repeat as necessary until almost all of the runny egg is gone.

5. Flip the omlette in the pan, turn off the heat and add the slices of cheese to one half of the omlette, covering evenly. Fold the omlette in half and plate.

NOTES

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Poppers Omelette

1 teaspoon Olive oil or use Olive-Oil spray
2 large Egg whites  
1 large Egg 
4 drops Easter Egg Food Coloring yellow, optional
  Salt and pepper to taste 
1 tablespoon Green jalapeno pepper *see note
1 wedge Laughing Cow Garlic and Herb Light Cheese

1. Preheat a nonstick 8-inch skillet over medium heat.  Add the vegetable oil and heat until it shimmers.

2. Whisk together the egg whites,egg yolks, yellow food coloring (if using), salt and pepper until frothy.

3. Slice the wedge of Laughing Cow Garlic and Herb Cheese into 5-6 thin slices.

4. When the oil is hot, add the diced chilis to the oil and allow to cook for 10 seconds.  Add the egg mixture.  Ass the eggs cook, use a spatula or rubber scraper to gently pull the cooked egg away from the sides of the pan, lifting and tilting the pan to let the uncooked egg run underneath. Repeat as necessary until almost all of the runny egg is gone.

5.  Flip the omlette in the pan, turn off the heat and add the slices of cheese to one half of the omlette, covering evenly.  Fold the omlette in half and plate.

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Nutrition

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Serving Size: 1 Serving (154g)
Recipe Makes: 1 Servings

Calories: 152
Calories from Fat: 75 (49%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.8g
Cholesterol 221.6mg		68 %
Sodium 513.4mg		18 %
Potassium 205.1mg		5 %
Total Carbohydrate 2.7g		1 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 2.3g
Protein 15.7g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 152

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