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Spanish Potato Omelet BitesSpanish Potato Omelet Bites
Spanish Potato Omelet Bites
Spanish Potato Omelet Bites
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Recipe - The Fresh Grocer - 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
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz, 12 Each
$5.69$0.47 each
5 large egg whites
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz, 12 Each
$5.69$0.47 each
1/3 cup fat-free milk
Bowl & Basket Fat Free Milk, one gallon
Bowl & Basket Fat Free Milk, one gallon, 1 Gallon
$4.49$4.49/gal
1 1/2 tsp olive oil
Pompeian Smooth Extra Virgin Olive Oil, 16 fl oz
Pompeian Smooth Extra Virgin Olive Oil, 16 fl oz, 16 Fluid ounce
$12.99$0.81/fl oz
1 medium red bell pepper, chopped
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz, 6 Ounce
$1.12 avg/ea$2.99/lb
2 cups refrigerated diced potatoes with onion
Simply Potatoes Diced Potatoes with Onions, 20 oz
Simply Potatoes Diced Potatoes with Onions, 20 oz, 20 Ounce
$4.29$0.21/oz
1 garlic clove, minced
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
1 tbs chopped fresh thyme
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz
Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz, 0.25 Ounce
$1.39$5.56/oz
1/2 tsp smoked paprika
McCormick Smoked Paprika, 0.9 oz
McCormick Smoked Paprika, 0.9 oz, 0.9 Ounce
$4.19$4.66/oz
3/4 cup shredded reduced fat Cheddar cheese
Bowl & Basket Reduced Fat Finely Shredded Sharp Cheddar Natural Cheese, 8 oz
Bowl & Basket Reduced Fat Finely Shredded Sharp Cheddar Natural Cheese, 8 oz, 8 Ounce
On Sale!
$1.99 was $2.49$0.25/oz

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.