NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1 cup liquid egg whites

0.5 cup diced cooked potato

0.5 cup sliced yellow onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh parsley

PREPARATION

• 1

  In a medium bowl, whisk together the eggs, liquid egg whites, sea salt, and black pepper until well combined.

• 2

  Heat the extra virgin olive oil in a 10-inch non-stick skillet over medium heat.

• 3

  Add the sliced yellow onion to the skillet and cook, stirring occasionally, until soft and deeply caramelized, about 8-10 minutes.

• 4

  Stir in the diced cooked potato and sauté for 2 minutes to allow the flavors to meld.

• 5

  Pour the egg mixture over the onions and potatoes, shaking the pan slightly to ensure the eggs settle into all the crevices.

• 6

  Reduce the heat to low and cook undisturbed until the edges are set and the bottom is golden brown, approximately 6-8 minutes.

• 7

  Place a large flat plate over the skillet and carefully flip the tortilla onto the plate, then slide it back into the skillet to cook the other side for 2-3 minutes.

• 8

  Alternatively, place the skillet under a broiler for 2 minutes until the top is set and lightly browned.

• 9

  Slide the tortilla onto a cutting board, garnish with fresh parsley, and let it rest for 5 minutes before slicing into wedges.