Makes 4 servings (¾ cup per serving)

Ingredients

• 1 tbsp canola oil 
• 1 onion, chopped 
• 1 cup finely chopped bell pepper
• 1½ cups grated unpeeled potatoes 
• 6 large whole eggs 
• 4 large egg whites 
• 2 tbsp water 
• ¼ tsp paprika 
• ¼ tsp salt
• ½ tsp fresh ground pepper

Preparation

1. Heat oil in an 8-inch nonstick skillet over medium-high heat. Add onion, bell pepper and grated potatoes, and cook, stirring often, for 5 minutes. Reduce heat to medium and cook, stirring, until potatoes are golden brown and vegetables are softened, about 10 minutes.
2. Meanwhile, in a medium bowl, whisk together whole eggs, egg whites, water, paprika, salt and pepper. Stir into vegetable mixture. Cook over medium heat, stirring gently with a spatula just until eggs begin to set, about 1 – 2 minutes.
3. Cook, without stirring, until bottom of omelette is golden, about 2 minutes. Carefully slide omelette onto large plate; invert pan over plate and invert again to turn omelette. 
4. Cook until knife inserted in centre comes out clean, about 1 – 2 minutes. Cut omelette into quarters.
5. Serve and enjoy!

 

Nutritional analysis per one: 216 calories, 11 g fat, 15 g protein, 16 g carbohydrate (13 g available carbohydrate), 3 g fiber, 140 mg sodium. 

My Viva Servings: 1 grain, 2 proteins, 1 vegetable, 1 fat

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