Ww 6 Points Spanish Omelet
Brighten up your breakfast or brunch table with this WW 6 Points Spanish Omelet, a wholesome spin on a classic Spanish tortilla that's both satisfying and Weight Watchers-friendly. Packed with tender russet potatoes, subtly sweet caramelized onions, and a light blend of whole eggs and egg whites, this dish delivers full flavor without weighing you down. A touch of olive oil ensures a golden, flavorful base, while fresh parsley makes for a vibrant garnish. With just 6 points per serving, this recipe is perfect for those looking for a healthy, low-calorie option that doesn’t skimp on comfort. Ready in under 35 minutes, it’s a versatile dish that works beautifully as a warm main course or a room-temperature appetizer. Serve it solo or pair with a crisp side salad for a balanced, satisfying meal.
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Recipe Information
Ingredients
- 2 medium (about 300g total) Russet potatoes
- 4 Large eggs
- 2 Egg whites
- 1 medium (about 150g) Yellow onion
- 2 teaspoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh parsley
Instructions
Peel and thinly slice the potatoes into rounds about 1/8-inch thick. Dice the onion into small pieces.
Bring a pot of water to a boil and add the potato slices. Parboil for about 5 minutes, until just tender but not falling apart. Drain and set aside.
In a large bowl, whisk together the eggs, egg whites, salt, and black pepper until combined. Set aside.
Heat 1 teaspoon of olive oil in a non-stick, oven-safe skillet (8–10 inches) over medium heat. Add the onions and sauté until softened and slightly caramelized, about 5–7 minutes.
Add the parboiled potatoes to the skillet and gently stir to combine with the onions. Spread the mixture evenly in the skillet.
Reduce the heat to medium-low and pour the egg mixture over the potato and onion mixture, ensuring it coats everything evenly. Cook for 5–7 minutes, until the edges start to set but the center is still slightly runny.
Cover the skillet with a lid or oven-safe foil and continue cooking on low for another 5 minutes, or until the top of the omelet is set. Alternatively, you can place the skillet under a broiler for 2–3 minutes to cook the top (watch closely to avoid burning).
Carefully loosen the omelet from the skillet using a spatula and slide it onto a serving plate. Allow it to cool slightly before slicing into wedges.
Garnish with freshly chopped parsley, if desired, and serve warm or at room temperature. Enjoy your WW 6 Points Spanish Omelet!
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 13.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 252 mg | 19% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4034 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
