Cheesy Potato Omelet
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 c shredded red potatoes (about 1/2 pound)1/2 c chopped zucchini1/2 c chopped red bell pepper1 1/2 c egg substitute1/4 c fat-free milk1/2 t minced fresh oregano1/4 t black pepper1/8 t salt1/2 c shredded reduced-fat mild cheddar cheese
Coat 10-inch nonstick skillet with cooking spray; add potatoes when hot. Add next three ingredients.
Saute for approximately 6 minutes
Remove from heat, setting aside on another plate.
Combine the egg substitute and next 4 ingredients, stirring well.
Coat pan again with cooking spray, pour half of egg mixture into pan. As it begins to cook, lift egg and tilt pan to allow uncooked egg portion to flow underneath. When it sets, spoon half the vegetables over half the omelet, sprinkle veggies with cheese, add potatoes, fold the other half of omelet over the veggies/cheese.
Serve immediately
Serving Size: 4 servings (1/2 omelet)
Number of Servings: 4
Recipe submitted by SparkPeople user FDLAFON.
Saute for approximately 6 minutes
Remove from heat, setting aside on another plate.
Combine the egg substitute and next 4 ingredients, stirring well.
Coat pan again with cooking spray, pour half of egg mixture into pan. As it begins to cook, lift egg and tilt pan to allow uncooked egg portion to flow underneath. When it sets, spoon half the vegetables over half the omelet, sprinkle veggies with cheese, add potatoes, fold the other half of omelet over the veggies/cheese.
Serve immediately
Serving Size: 4 servings (1/2 omelet)
Number of Servings: 4
Recipe submitted by SparkPeople user FDLAFON.
Nutritional Info Amount Per Serving
- Calories: 154.7
- Total Fat: 3.1 g
- Cholesterol: 10.6 mg
- Sodium: 360.4 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.7 g
- Protein: 14.0 g
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