|Sliced potato||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Sliced pitted manzanilla/Green olives||1⁄4 Cup (4 tbs)|
|Minced oregano/1 teaspoon dried oregano||1 Tablespoon|
|Shredded mozzarella cheese||2 Ounce (Part Skim)|
|Egg whites||8 Large|
|Olive oil||1⁄2 Teaspoon, divided|
Place potato slices in a medium saucepan, and cover with water.
Bring to a boil; reduce heat.
Simmer 15 minutes or until tender; drain.
Let cool; dice, and set aside.
Place a medium nonstick skillet over medium heat until hot.
Add onion, bell pepper, and garlic; saute 8 minutes.
Add diced potato, olives, and oregano; cook 1 minute or until thoroughly heated.
Remove from heat, and stir in mozzarella cheese.
Combine egg whites, eggs, salt, and pepper in a bowl; stir well with a whisk.
Coat a small nonstick skillet with cooking spray; add 1/4 teaspoon olive oil, and place over medium-high heat until hot.
Add half of egg mixture to skillet; cook 2 minutes or until egg begins to set (do not stir).
Carefully lift edges of omelet with a spatula, allowing uncooked egg to flow under omelet.
Cook 3 minutes; turn omelet over.
Spoon 1 cup potato mixture onto half of omelet; fold omelet in half.
Cook an additional 1 minute.
Slide omelet onto a plate; set aside, and keep warm.
Repeat procedure with remaining ingredients.