Plain non-fat Icelandic style yogurt is a good addition to the omelet as it adds a lot of richness without guilt. Feel free to freeze the remaining peas for future tortillas or side dishes. If you want to use them up, sprinkle them on salads or heat in a small amount of olive oil or butter. Delicious!
1/4cupplain non-fat yogurt (I like Icelandic style)
3tablespoonsfresh mint leaves, chopped
Freshly ground black pepper
1/2cupfrozen green peas, thawed
Preheat the oven to Broil.
In a medium sized bowl, whisk together eggs, yogurt, mint, pepper, paprika and cumin.
Heat the olive oil in an 8-inch non-stick omelet pan.
Cook the peas for 1 minute over medium heat and then pour in the egg mixture. Cook for 3 minutes or until the edges are set and the middle is still fairly runny.
Place in the preheated oven and cook for another 3 to 5 minutes, depending on how far the pan is from the heat source. When set, remove from the oven and season lightly with salt. Let cool for a few minutes before inverting the pan onto a plate.
different herbs: fresh parsley, cilantro and basil would all be good.different vegetables: Diced zucchini or finely sliced thin stalks of asparagus, perhaps?more traditional: add thinly sliced or diced cooked potatoes.
Spanish Tortilla with Peas & Mint
Amount Per Serving (1 /2 tortilla)
Calories 230Calories from Fat 144
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.