- 2 large eggs
- 2 large egg whites
- Freshly ground pepper to taste
- 1/3 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon extra-virgin olive oil
- 3/4 cup frozen hash-brown potatoes or diced cooked potatoes
- 1/4 teaspoon salt
- 1 (4 ounce) can chopped green chilies
- 4 scallions, trimmed and chopped
- Preheat broiler.
- Whisk eggs, egg whites and pepper in a bowl until blended. Stir in cheese and cilantro.
- Heat oil in a 9-inch ovenproof nonstick skillet (see Tip) over medium heat. Add potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes soften and begin to brown, 4 to 5 minutes. Remove from heat; stir in chiles and scallions. Pour egg mixture over vegetables; return to heat and cook, shaking pan occasionally, until edges are set and omelet is lightly browned on the bottom, 3 to 4 minutes.
- Place skillet under broiler. Broil omelet for 2 to 3 minutes, or until top is set and lightly browned. Loosen omelet and slide onto a platter. Serve immediately.