Ingredients for Potato Tortilla Omelet With Tuna And Asparagus Ww Core
- Small Red Potato
- 1 cup asparagus spears
- 2 tablespoons olive oil
- Light Chunk Tuna In Water
- Plum Tomatoes
- 6 large eggs + 2 large egg whites
- Egg Whites
- Skim Milk
- Fresh Coarse Ground Black Pepper
- Salt
- Scallion
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How to Make Potato Tortilla Omelet With Tuna And Asparagus Ww Core
- Boil 1 lb small potatoes in a medium saucepan over medium-high heat for 5-6 minutes, until tender but firm.
- Add 1 cup asparagus spears and cook for 1 minute.
- Remove from heat, drain well, and pat vegetables completely dry.
- In a bowl, whisk together 6 large eggs and 2 large egg whites until light and frothy. Add 2 tablespoons milk (optional).
- Heat 2 tablespoons olive oil in a large, non-stick oven-safe skillet over medium heat.
- Add potatoes and asparagus; cook for 5 minutes, stirring occasionally.
- Add 5 oz can tuna (drained), 1/4 cup chopped tomato, and cook for 1 minute more.
- Pour the egg mixture evenly over the vegetables and tuna.
- Season generously with salt and pepper.
- Gently lift the edges of the omelet as it cooks, allowing uncooked egg to flow underneath. This helps create a uniform texture.
- Sprinkle 2 tablespoons chopped scallions over the top.
- Reduce heat to medium-low, cover, and cook for 3-5 minutes, or until the top is set but still slightly moist.
- Preheat broiler to high.
- Broil for 1-2 minutes, or until lightly browned.
- Let cool slightly, then slice into wedges and serve with a fresh salad.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
13g
Fat
12g
Carbs
8g
