Potato and cheese omelet
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| 1 | Potato, small -- thinly | |
| Sliced | ||
| 1 | Onion, small -- thinly | |
| Sliced | ||
| 1 | 8 oz. carton HC Egg Product | |
| ½ | teaspoon | Pepper |
| 1½ | cup | Fat-free cheddar cheese -- |
| HC, shredded (6 oz.) | ||
Directions
In 10" non-stick skillet, cook potato and onion in olive oil over medium heat until potato is tender. Remove from pan and set aside. In same skillet add egg product and pepper. As egg begins to set, run spatula under edge of omelet, lifting cooked portion and allowing uncooked portion to spread to bottom of pan, tilting pan as necessary. When eggs are almost set, sprinkle with 1 c. of cheese. Continue cooking until cheese just begins to melt.
Spoon potato-onion mixture into half of omelet. Lift unfilled side of omelet over filling. Sprinkle with ½ c. cheese. To remove from pan, tilt pan slightly and turn omelet onto plate. 3 servings, each 202 calories, 26 g protein, 16 g carbo., 4 g fat, 10 mg cholesterol, 532 mg sodium.
Recipe By :
File