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Mexican Soufflé Omelet's Recipe
|Cream of tartar||1⁄4 Teaspoon|
|All purpose flour||2 Tablespoon|
|Shredded 40% less fat cheddar cheese||2 Ounce (1/2 Cup)|
|Grated parmesan cheese||1 Tablespoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Reduced calorie margarine||2 Teaspoon, divided|
|Peeled seeded chopped tomatoes||1⁄4 Cup (4 tbs)|
|Canned chopped green chiles||1⁄4 Cup (4 tbs)|
|Sliced ripe olives||2 Tablespoon|
|Sliced green onions||2 Tablespoon|
|Nonfat sour cream alternative||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1048 Calories from Fat 504
% Daily Value*
Total Fat 65 g100.6%
Saturated Fat 20.9 g104.5%
Trans Fat 0.8 g
Cholesterol 783.5 mg
Sodium 2453.3 mg102.2%
Total Carbohydrates 59 g19.8%
Dietary Fiber 6.2 g24.7%
Sugars 9.7 g
Protein 64 g128.1%
Vitamin A 202.8% Vitamin C 101.2%
Calcium 52.5% Iron 106.8%
*Based on a 2000 Calorie diet
Combine egg yolks and flour in a large bowl; beat until thick and pale.
Fold one-third of beaten egg white into egg yolk mixture; fold in remaining egg white.
Fold in Cheddar cheese and next 3 ingredients.
Coat a 10-inch ovenproof skillet with cooking spray; add 1 teaspoon margarine.
Place over medium heat until margarine melts.
Pour half of egg mixture into skillet, smoothing top.
Cook 3 to 4 minutes or until browned on bottom.
Transfer skillet to oven; bake at 350° for 10 minutes or until puffed and golden.
Cut a 1/4-inch-deep slit down center of omelet, and top with half each of tomato, chiles, olives, green onions, and sour cream.
Loosen omelet with spatula, and carefully fold in half.
Slide omelet onto a serving platter, and cut in half.
Repeat procedure with remaining 1 teaspoon margarine, egg mixture, and toppings.