Potato-mushroom omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 large baking potato,peeled and dicedvegetable cooking spray1/2 cup sliced fresh mushrooms1/2 cup sliced green onions4 eggs4 egg whites1/2 cup skim milk1/2 teaspoon salt1/4 teaspoon pepper1/2 cup (2 ounces) shredded low-fat process american cheese
1.Place diced potato in a small saucepan,add boiling water to cover.Cover and cook 10 minutes. drain well.
2.Coat a 10inch skillet with cooking spray:place over medium heat until hot. Saute" potato 5 minutes.Add mushrooms,and onions,and saute' and additional 5 minutes or until vegeatables are tender. Spread potato mixture in bottom of the 9 inch square baking dish coated with cooking spray.
3.Combine eggs and egg whites in large bowl;beat at medium speed of the electric mixer until frothy. Add milk,salt and pepper,beating until very light and fluffy.
4.Pour egg mixture over potato mixture,and bake at 350degrees for 20 to 25 minutesor until lightly browned and puffy. Remove from oven and top with Cheese. Serve immediately.
Serves:4
Number of Servings: 1
Recipe submitted by SparkPeople user DORKETTE68104.
2.Coat a 10inch skillet with cooking spray:place over medium heat until hot. Saute" potato 5 minutes.Add mushrooms,and onions,and saute' and additional 5 minutes or until vegeatables are tender. Spread potato mixture in bottom of the 9 inch square baking dish coated with cooking spray.
3.Combine eggs and egg whites in large bowl;beat at medium speed of the electric mixer until frothy. Add milk,salt and pepper,beating until very light and fluffy.
4.Pour egg mixture over potato mixture,and bake at 350degrees for 20 to 25 minutesor until lightly browned and puffy. Remove from oven and top with Cheese. Serve immediately.
Serves:4
Number of Servings: 1
Recipe submitted by SparkPeople user DORKETTE68104.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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