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BEACON Senior News

Recipe: Herbed Spanish Omelet

Gathering friends and family doesn’t need to be fancy. With its prime positioning between breakfast and lunch, brunch is a more casual and lighter alternative to the typical dinner party.

When charged with hosting a mid-day gathering, a little pre-planning can go a long way toward ensuring your brunch get-together is as simple as it is scrumptious.

Herbed Spanish Omelet

Recipe courtesy of American Institute for Cancer Research

Servings: 4

1          pound potatoes, peeled and diced or shredded


2          tablespoons extra-virgin olive oil

1/2       cup diced red onion

2          cloves garlic, minced

4          large whole eggs, lightly beaten        

2          egg whites, lightly beaten

2          tablespoons finely chopped fresh parsley

2          tablespoons finely chopped fresh basil

2          tablespoons finely chopped fresh chives

salt, to taste (optional)

fresh herb sprigs, for garnish (optional)


Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.


In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.


Combine whole eggs and egg whites. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.


If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.


Nutritional information per serving: 260 calories; 12 g total fat (2 g saturated fat); 28 g carbohydrates; 11 g protein; 2 g dietary fiber; 106 mg sodium.



Photo courtesy of Getty Images

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