{"id":1867,"date":"2020-10-14T16:49:29","date_gmt":"2020-10-14T16:49:29","guid":{"rendered":"http:\/\/martins.eatsmartbewell.com\/home\/?p=1867"},"modified":"2020-10-14T16:49:29","modified_gmt":"2020-10-14T16:49:29","slug":"spanish-potato-omelet-bites","status":"publish","type":"post","link":"https:\/\/martins.eatsmartbewell.com\/home\/spanish-potato-omelet-bites\/","title":{"rendered":"Spanish Potato Omelet Bites"},"content":{"rendered":"

\"Spanish\"download\"\"Email<\/a>
\nSpanish Potato Omelet Bites<\/span><\/p>\n

Prep: 20 minutes plus cooling
\nGrill: 40 minutes \u2022 Serves: 4<\/span> <\/p>\n

5<\/span>large eggs
\n5\t<\/span>large egg whites
\n1\/3<\/span>cup fat-free milk
\n1\/4<\/span>teaspoon salt
\n1\/8<\/span>teaspoon ground black pepper
\n1-1\/2<\/span>teaspoons olive oil
\n1\t<\/span>medium red bell pepper, chopped
\n2\t<\/span>cups refrigerated diced potatoes with onion
\n1\t<\/span>garlic clove, minced
\n1\t<\/span>tablespoon chopped fresh thyme
\n1\/2<\/span>teaspoon smoked paprika
\n3\/4<\/span>cup shredded reduced fat Cheddar cheese <\/p>\n<\/div>\n

1.<\/span>Prepare outdoor grill for indirect grilling over medium-high heat. Line 9-inch-square baking dish with nonstick foil so that foil extends about 2 inches over sides of pan.
\n<\/span><\/p>\n

2.<\/span>In medium bowl, whisk eggs, egg whites, milk, salt and black pepper.
\n<\/span><\/p>\n

3.<\/span>In large skillet, heat oil over medium-high heat. Add bell pepper and potatoes; cover and cook 10 minutes, adding 1\/3 cup water after 6 minutes. Add garlic, thyme and paprika; cook, uncovered, 3 minutes, stirring occasionally. Spread potato mixture in prepared dish; add egg mixture and sprinkle with cheese.
\n<\/span><\/p>\n

4.<\/span>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\u00b0. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.
\n<\/span><\/p>\n


\nApproximate nutritional values per serving (4 squares):
\n270 Calories, 12g Fat (5g Saturated), 245mg Cholesterol,
\n566mg Sodium, 19g Carbohydrates, 2g Fiber, 21g Protein
\n<\/span><\/p>\n

Chef Tip<\/span>
\nThis dish can also be baked in a 375\u00b0 oven for 25 minutes or until center is set and internal temperature reaches 160\u00b0.<\/p>\n

Dietitian\u2019s tips:<\/span>
\n> Reheat, uncovered, in a 350\u00b0 oven for about 10 minutes for a quick breakfast on the go. <\/p>\n

> As with any omelet, swap out the mix-ins for variety \u2013 spinach, mushrooms, diced ham, etc.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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