Prep: 20 minutes plus cooling
Grill: 40 minutes • Serves: 4
5 large egg whites
1/3cup fat-free milk
1/8teaspoon ground black pepper
1-1/2teaspoons olive oil
1 medium red bell pepper, chopped
2 cups refrigerated diced potatoes with onion
1 garlic clove, minced
1 tablespoon chopped fresh thyme
1/2teaspoon smoked paprika
3/4cup shredded reduced fat Cheddar cheese
1.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.
2.In medium bowl, whisk eggs, egg whites, milk, salt and black pepper.
3.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.
4.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°. Cool 10 minutes; lift egg mixture out of pan using foil sides. Remove foil; cut into 16 squares.
Approximate nutritional values per serving (4 squares):
270 Calories, 12g Fat (5g Saturated), 245mg Cholesterol,
566mg Sodium, 19g Carbohydrates, 2g Fiber, 21g Protein
This dish can also be baked in a 375° oven for 25 minutes or until center is set and internal temperature reaches 160°.
> Reheat, uncovered, in a 350° oven for about 10 minutes for a quick breakfast on the go.
> As with any omelet, swap out the mix-ins for variety – spinach, mushrooms, diced ham, etc.