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
- 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
- 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.
- 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.
- Set a rack about 4 inches from the heat source; preheat the boiler.
- 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.
Per serving: 335 calories; 24g fat; 11g carbs; 21g protein; 2g fiber; 870mg sodium; 343mg potassium
Recipe from EatingWell