If you remove the seeds from the jalapeño, the sauce will be milder. Like it hot? Leave the seeds in.
- 2 tablespoons olive oil, divided
- 1 onion, minced
- 2 cloves garlic, minced
- 1 stalk celery, chopped
- ½ cup chopped red bell pepper
- 1 jalapeño pepper, minced
- ½ teaspoon dried oregano
- 2 tomatoes, chopped
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 egg
- 8 egg whites
- ¼ cup skim milk
- 2 tablespoons low-fat sour cream
- ½ cup grated extra-sharp Cheddar cheese
For the sauce, in a small saucepan heat 1 tablespoon olive oil over medium heat. Add onion, garlic, celery, bell pepper, and jalapeño pepper; cook and stir for 4 minutes until crisp-tender. Add oregano, tomatoes, salt, and pepper, and bring to a simmer. Reduce heat to low and simmer for 5 minutes.
In large bowl, combine egg, egg whites, skim milk, and sour cream and beat until combined.
Heat 1 tablespoon olive oil in nonstick skillet and add egg mixture. Cook, moving spatula around pan and lifting to let uncooked mixture flow underneath, until eggs are set but still moist.
Sprinkle with Cheddar and top with half of the tomato sauce. Cover and cook for 2–4 minutes longer, until bottom of omelet is golden brown.
Fold over, slide onto serving plate, top with remaining tomato sauce, and serve.
Fat: 14.03 grams
Saturated fat: 4.95 grams
Dietary fiber: 2.12 grams
Sodium: 316.92 mg
Cholesterol: 70.96 mg