Mexican Omelette

1. 1

   Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 5 min.

2. 2

   or until crisp-tender.

3. 3

   Remove from skillet; set aside.

4. 4

   Beat whole eggs, egg whites and water with whisk until well blended.

5. 5

   Pour into skillet; cover.

6. 6

   Cook 6 min.

7. 7

   or until egg mixture is almost set but top is still moist.

8. 8

   As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.

9. 9

   Top with vegetables and cheese.

10. 10

    Slip spatula underneath, tip skillet to loosen and gently fold omelette in half.

11. 11

    Cover; cook 3 min.

12. 12

    or until cheese is melted.

13. 13

    Serve topped with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.