Potato, Egg, Cheese, and Salsa Omelette

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 196.1
  • Total Fat: 6.2 g
  • Cholesterol: 6.6 mg
  • Sodium: 266.6 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 11.0 g

View full nutritional breakdown of Potato, Egg, Cheese, and Salsa Omelette calories by ingredient
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Number of Servings: 1


    Extra tt. olive oil (1 teas.)
    Cubed potatoes (1/3 large potato)
    Cubed onion (1.4 cup)
    1/4 cup Egg Beaters
    2% shredded Cheddar Cheese (1/4 cup)
    Salsa (opt., but counted in Nutritional Chart tally)


Cut potato portion into cubes; place in frying pan with oil. Cook for 8-10 minutes, stirring twice. Sautee onion (I always chop onions and keep them in my freezer in a sandwich Ziplock); add to potatoes. When potatoes have turned lt. brown and onion is clear, pour egg substitute over top. Wait about 2 minutes and sprinkle grated cheese over top. Fold over and serve. Add salsa as an option (salsa is counted in Nutrition Chart tally.

Number of Servings: 1

Recipe submitted by SparkPeople user KATESACUTUP.

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Member Ratings For This Recipe

  • I doubled this recipe so I could feed my son and me. It made a ton! I used one Yukon gold and one sweet potato and only had habanero cheddar on hand, so I left out the salsa. I have leftovers for breakfast, so I'm not sure how much a serving should be. I think I had about 2/3c and it was plenty. - 10/9/10

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