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Place the shredded potato in a saucepan and cover with water. Bring to a boil; reduce heat. Simmer for 15 minutes or until tender, then drain. Cool, dice and set aside.
Heat a medium nonstick skillet over medium heat. Add chopped onion, sweet pepper and minced garlic; then sauté for 8 minutes. Add the potato, olives and oregano; then cook for 1 minute or until thoroughly heated. Remove from heat, stir in cheese and set aside.
In a bowl, combine the egg whites, eggs, salt and pepper; stir well with a whisk.
In a small non-stick skillet coated with Blue Band margarine, heat over medium-high heat. Add half of egg mixture to skillet. Using a spatula, lift the edges of the omelet; allow uncooked portion to flow underneath cooked portion. Cook for 2 minutes, then flip the omelet. Spoon 1 cup of potato mixture unto half of omelet. Loosen the omelet with a spatula and fold in half. Cook an additional minute on each side. Slide onto plate. Repeat this procedure with next half of ingredients.
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