This Low Calorie Spanish Omelet is just 78 calories and so yummy! I know you’ll love the recipe!. This one skillet breakfast omelet served 8 people, it’s perfect for breakfast, brunch, even lunch or dinner!
Ingredients You’ll Need:
- 6 medium gold potatoes peeled and thinly sliced
- 1 yellow onion sliced thin
- Olive oil spray
- 6 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
Low Calorie Spanish Omelet
Healthy Spanish Omelet Meal Prep and Storage
Meal Prep: Unless you are making an overnight oats recipe or a baked oatmeal casserole, meal prepping is not ideal with oats. But you can get all the dry ingredients together and all the wet items together and store them separately so that it’s extra easy to cook.
Storage: Any leftovers can be stored for later. Store in the fridge for up to 5 days. Not great in the freezer, but you can store single servings for up to 2 weeks in the freezer.
Reheating: To reheat, microwave for 1-2 minutes until warmed through.
Low Calorie Spanish Omelet
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Low Calorie Spanish Omelet
Equipment
- Non Stick Skillet
Ingredients
- 6 medium gold potatoes peeled and thinly sliced
- 1 yellow onion sliced thin
- Olive oil spray
- 6 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat a non-stick frying pan over medium heat, and spray with olive oil.
- Add the potatoes and onions, reduce heat to low, cover and cook for 30 minutes, mixing 3-4 times to avoid sticking/burning. Then remove to a large bowl.
- In a large bowl or large glass measuring cup whisk the eggs, salt and pepper.
- Spray the pan again with olive oil and raise the heat to medium heat.
- Add the eggs to the bowl of potatoes and onions, mix and then pour the contents of the bowl into the hot pan.
- Cook for 3-5minutes, or until the bottom of the omelette is golden brown, set in the center, and pulling away from the sides.
- Place a large plate over the pan (ensure it fully covered the pan) then flip the pan and the plate together so that the omelet comes out onto the plate in one piece. (note: the omelet will still be runny, we are not done cooking it.
- Spray the pan once more with olive oil, and slide the Spanish omelet (uncooked side down) back into the pan.
- Cook for 2-3 mins until the bottom is golden.
- Slice into 8 slices and serve hot.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Spanish Omelets
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