Cilantro, Red Onion and Jalapeño Omelet

This is a variation on an Indian omelet. You can omit the jalapeño if you do not like the heat and substitute a finely diced green bell pepper. Red onions are sodium-, fat-, and cholesterol-free, and provide dietary fiber, vitamin C, vitamin B6, and potassium.

Makes two Omelets

Created by: Monica Bhide

Food stylist: Sandy Krogh

• 8 cilantro leaves, finely chopped
• 2 jalapeños, seeded and finely chopped
• 1 small red onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 large eggs, beaten
• Cooking spray or 4 teaspoons butter
• Garnish: cilantro sprigs, sliced jalapeño, and red onion

• 1. In a medium bowl, combine onion, cilantro, jalapeño, salt, and pepper and mix well. Divide into two small bowls.
• 2. Add two eggs to each bowl; mix to combine.
• 3. Heat a nonstick 8-inch skillet, coated with cooking spray or 1 teaspoon of butter, over medium-high heat.
• 4. Pour in one bowl of egg mixture and cook until eggs are set.
• 5. Fold over the omelet and slide onto a warmed plate.
• 6. Repeat, preparing second omelet.
• 7. Serve immediately, garnished as desired.

Nutrients per serving:
Calories: 162
Fat: 10g
Cholesterol: 423mg
Carbohydrate: 5g
Sodium: 732mg
Protein: 13g
Total dietary fiber: 1g

March 2008

Photographer: Steve Anderson

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