Skip to Main Content

Find COVID-19 Information and Resources
Coronavirus Benefits Information from Partners for Health

Mexican Potato Omelet

Mexican Potato Omelet

Whip up this simple, tasty omelet on those days when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions - just look for a brand with little or no fat. While the cheese adds some fat, it also provides almost a third of your daily calcium needs.

Prep time: 15 minutes
Total time: 25 minutes

Ingredients:
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup frozen hash brown potatoes (or diced cooked potatoes)
  • 1 4-1/2 ounce can of chopped mild green chiles
  • 4 large eggs
  • 1/2 teaspoon salt (or to taste)
  • fresh ground pepper to taste
  • 1/2 cup grated pepper jack or cheddar cheese
  • 1/4 cup chopped scallions
  • 1/4 cup coarsely chopped fresh cilantro or parsley
Directions:
  1. Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
  2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
  3. Set a rack about 4 inches from the heat source; preheat the boiler.
  4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Serves 2
Per serving: 335 calories; 24g fat; 11g carbs; 21g protein; 2g fiber; 870mg sodium; 343mg potassium

Recipe from EatingWell