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Light Spanish Omelet

photo of prepared Light Spanish Omelet recipe


  • 1/2 cups Bob Evans Egg Whites
  • 1 tbsp olive oil
  • 1/2 cups Simply Potatoes Shredded Hash Browns or Diced
  • 1/3 cup green bell pepper, chopped
  • 1/2 cup turkey or ham, chopped (optional)
  • 1/3 cup tomato, chopped
  • 1/2 tsp garlic, minced
  • Ground pepper, to taste
  • 1/4 cup shredded colby jack cheese


  1. Heat oil in nonstick 10-inch skillet over medium heat. Add potatoes, bell pepper and cook for 12 minutes, stirring occasionally until vegetables are tender.
  2. Stir in ham/turkey, tomatoes, garlic, salt and pepper.
  3. Pour egg whites over vegetables and sprinkle with cheese.
  4. Stir until combined and cover for 8 minutes or until egg whites are set.
  5. Slide omelet out of pan while flipping to fold in half onto plate. Let cool and enjoy!

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