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Spanish Potato Omelet BitesSpanish Potato Omelet Bites
Spanish Potato Omelet Bites
Spanish Potato Omelet Bites
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Recipe - Gourmet Garage Corporate
SpanishPotatoOmeletBites.jpg
Spanish Potato Omelet Bites
Prep Time20 Minutes
Servings4
Cook Time40 Minutes
Calories270
Ingredients
5 large eggs
5 large egg whites
1/3 cup fat-free milk
1 1/2 tsp olive oil
1 medium red bell pepper, chopped
2 cups refrigerated diced potatoes with onion
1 garlic clove, minced
1 tbs chopped fresh thyme
1/2 tsp smoked paprika
3/4 cup shredded reduced fat Cheddar cheese
Directions

1. In medium bowl, whisk eggs, egg whites, milk, ¼ teaspoon salt and 1/8 teaspoon black pepper.

 

2. Prepare outdoor grill for indirect grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add bell pepper and potatoes. Cover; cook and stir 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook and stir 3 minutes.

 

3. Line 9-inch-square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan; spread potato mixture in prepared dish. Pour egg mixture over potato mixture; sprinkle with cheese.

 

4. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.

 

Nutritional Information
  • 12 g Fat
  • 5 g Saturated Fat
  • 245 mg Cholesterol
  • 566 mg Sodium
  • 19 g Carbohydrates
  • 2 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 21 g Protein
20 minutes
Prep Time
40 minutes
Cook Time
4
Servings
270
Calories

Shop Ingredients

Makes 4 servings
5 large eggs
Vital Farms Pasture Raised Organic Large Eggs, 12 count, 24 oz
Vital Farms Pasture Raised Organic Large Eggs, 12 count, 24 oz
$12.99$1.08 each
5 large egg whites
Alderfer Eggs Extra Large White Eggs, 12 each
Alderfer Eggs Extra Large White Eggs, 12 each
$5.49$0.46 each
1/3 cup fat-free milk
Organic Valley Fat Free Milk, half gallon
Organic Valley Fat Free Milk, half gallon
$7.99$15.98/gal
1 1/2 tsp olive oil
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$8.99$1.80/oz
1 medium red bell pepper, chopped
Not Available
2 cups refrigerated diced potatoes with onion
Not Available
1 garlic clove, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1 tbs chopped fresh thyme
Not Available
1/2 tsp smoked paprika
Morton & Bassett Organic Smoked Paprika, 2 oz
Morton & Bassett Organic Smoked Paprika, 2 oz
$12.99$6.50/oz
3/4 cup shredded reduced fat Cheddar cheese
Not Available

Nutritional Information

  • 12 g Fat
  • 5 g Saturated Fat
  • 245 mg Cholesterol
  • 566 mg Sodium
  • 19 g Carbohydrates
  • 2 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 21 g Protein

Directions

1. In medium bowl, whisk eggs, egg whites, milk, ¼ teaspoon salt and 1/8 teaspoon black pepper.

 

2. Prepare outdoor grill for indirect grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add bell pepper and potatoes. Cover; cook and stir 10 minutes, adding 1/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook and stir 3 minutes.

 

3. Line 9-inch-square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan; spread potato mixture in prepared dish. Pour egg mixture over potato mixture; sprinkle with cheese.

 

4. Place baking dish on hot grill rack over unlit side of grill; cover and cook 40 minutes or until center is set and internal temperature reaches 160°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.