Vegetarian Spanish Egg-White Omelet Tacos

Love Spanish omelets? How about tacos? If so, you’re going to love to blend the two together. These tacos low in carbs, low in fat, high in protein and high in flavors you love. The best part is, you can eat them for breakfast, lunch or dinner! Serve them to anyone who loves food with a Spanish flair, and they’ll never know they’re eating something healthy.

4 low-carb tortillas (substitute taco shells if you prefer a crunch)
2 scallions, sliced thin
½ red or orange bell pepper, seeded and diced
2 large eggs
6 large egg white
1 tbsp. butter or margarine
4 oz. chunky salsa (mild, medium or hot)
4 oz. low-fat cheddar cheese, shredded

Preheat the oven to 350 degrees.
Stack the tortillas (or taco shells) and wrap them in foil. Place them in the oven and bake them for 10 to 15 minutes, until they’re warm.
Remove them from the heat but leave them wrapped in the foil for now.
Place an omelet pan or a good 8-inch non-stick pan on medium heat. Add about 1 tsp of butter and throw in the peppers. Stir occasionally.
After 2 minutes, add the onions, and cook another 1 to 2 minutes, stirring occasionally. Remove them from the pan, then set the pan back on the heat.
Beat the whole eggs and egg whites together. Add the remaining butter to the skillet. When butter is melted, pour in the eggs. When the eggs begin setting around the edges, use a spoon or spatula to pull the edges into the center.
Shake the pan to let the liquid egg spread around the bottom again. Once again, when the edges begin setting, pull them into the center with your utensil and shake the pan. Sprinkle the pepper and onion mixture on top.
Form the omelet by folding the 1/3 side of the pan over the center, then the other 1/3 side of the pan over the center (don’t stress over how perfect your omelet is— in fact, if you don’t want to bother with an omelet, you can just scramble the ingredients up).
Unwrap your tortillas or shells, and lay them on a plate. Divide the eggs into four sections and put each section onto a tortilla. Sprinkle immediately with salt, pepper and about 1 oz. of cheese.
Top with salsa and enjoy.

Photo: The Tea Chick