Whole foods Plant based potato "omelet"

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 214.5

Total Fat: 0.7 g
Cholesterol: 0.0 mg
Sodium: 53.3 mg
Total Carbs: 47.8 g
Dietary Fiber: 8.8 g
Protein: 7.7 g

View full nutritional breakdown of Whole foods Plant based potato "omelet" calories by ingredient

Introduction

Delicious and easy WFPB recipe for breakfast. Delicious and easy WFPB recipe for breakfast.

Minutes to Prepare: 20

Minutes to Cook: 40

Number of Servings: 1

Ingredients

1.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw

0.5 cup, pieces or slices Mushrooms, fresh

4.0 tbsp chopped Onions, raw

0.5 cup, chopped or diced Broccoli, fresh

2.0 cherry Tomatoes, red, ripe, raw, year round average

0.5 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)

Directions

Pre heat oven to 475° Shred potato; place in colander and rinse with cold water, squeeze out any excess water; add any seasonings to potato at this time; place potato patties on parchment paper; place in oven for 15-20 minutes. While that's cooking, chop veggies. Add onions first, so you can get the sweetness from the onion; add rest of veggies and pan fry on medium-high heat. Flip hashbrowns and top one half with veggies. I added tomatoes at this point. Baked for another 15 minutes. When hashbrowns are crispy top the veggies half with the other hashbrown. Serve with juice and or fresh fruit.

Serving Size: 1 "omelet"

Number of Servings: 1.0

Recipe submitted by SparkPeople user HERBAL_TEA_LVR.