Parrillo Diet Recipes > Breakfast > Country Mexican Omelette

Country Mexican Omelette

In a large bowl coat potatoes with CapTri®. Place potatoes and mushrooms in hot 12” nonstick skillet. Sauté until mushrooms are cooked throughout. Pour egg whites on top of mixture and let cook until egg whites are almost done. Pour salsa on top and cover. Cook on low heat until com pletely done. Fold one side over. If this is not done enough for your taste, recover and cook five minutes longer. Makes two servings.

300 g. egg whites

200 g. boiled potatoes (sliced small and thin)

4 oz. Chi‑Chi’s mild salsa

50 g. sliced mushroom

3 tbsp. CapTri®

Nutritional value if consumed as one serving:
food amount cals protein fat carb NA K CapTri
potatoes 200g 152 4.2g 0.2 34.2g 6.0mg 814 mg
mushrooms 50g 14 1.34 0.15 2.2 7.5 207
eggs 300g 153 32.7 0 2.4 438 417
CapTri 3 tbsp = 9tsp 342 0 0 0 0 0
salsa 2 oz 36 1.32 0.16 7.04 384 1
One Serving, Total 797 39.56g .51g 45.84g 835.5mg 1439mg 9 tsp
When divided into:
Two Servings, Total: 395.5 19.78 0.255 22.92 417.5 719.5 4.5 tsp


*Makes a hearty breakfast when served with Oatmeal pancakes

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