Fire Roasted Chile Omelet Recipe
So, I just came back from a wonderful, and much needed, trip with my beautiful wife from Mexico. We stayed at an all-inclusive hotel and it was awesome! While away I did yoga outside, went for long walks on white sandy beaches, played pool volleyball and basketball, snorkeled with giant Sea Turtles and Sting Ray’s and really colorful fish, shot rifles and did my best at archery and more.
This was all so much fun and I loved it, but you know what the best part may have been? It was having every meal and drink prepared for us. You see, when we are home we spend a LOT of time (and it’s worth it) buying food, preparing food and cleaning up all the dishes and such after every meal. So, having a week of just going to eat and not having to think about what food we have, cooking the food and cleaning up was amazing!
The food was great and we both love Mexican food anyway. Today, I felt compelled to share with you a great tasting, low calorie Mexican style Fire-Roasted Chile Omelet breakfast that you can try tomorrow morning. If you want more calories, then simply add a whole egg or two and/or more avocado. You can also add nutrient dense calories by adding some fresh fruit after you eat the omelet. Enjoy!
Your Fitness and Fat Loss Guy,
Jay
Fire-Roasted Chile Omelet
Here’s a recipe to spice up your breakfast. Egg whites, fire-roasted green Chile and diced tomatoes create a tasty omelet that is bursting with flavor and packed with protein. Serve with a side of salsa and sliced avocado.
Servings: 2
Here’s what you need…
- 1 teaspoon olive oil
- 3 small tomatoes, finely chopped
- 2 (4oz) cans of fire-roasted, diced green chiles
- 12 egg whites
- 2 Tablespoons water
- Non-stick cooking spray
- In a skillet, heat the oil over medium heat. Add the tomatoes and chiles and cook until soft, about 3 minutes. Season with pepper and salt and set aside.
- In a medium bowl whisk the egg whites and water. Lightly coat a medium non-stick skillet with non-stick cooking spray and place over medium heat. Add ¼ of the eggs and swirl to evenly coat the bottom of that pan. Cook until the eggs have set, about 2 minutes.
- Use a rubber scraper to lift the eggs up and let the runny uncooked egg flow underneath. Spoon 1/4 of the Chile mixture onto half of the omelet, fold over, and slide onto a serving plate. Repeat with remaining egg whites and Chile mixture.
Nutritional Analysis: One serving equals: 163 calories, 5g fat, 6g carbohydrate, 2g fiber, and 26g protein.