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Mexican Potato Omelet

Mexican Potato Omelet

Nutrition Facts
  • cal. (kcal) 342
Mexican Potato Omelet
  • Makes: 2 servings
  • Prep: 15 mins
  • Start to Finish: 25 mins
  • Carb Grams Per Serving: 11

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 1 cup frozen hash-brown potatoes, or diced cooked potatoes
  • 1 4 1/2 - ounce can chopped mild green chiles
  • 4 large eggs
  • 1/2 teaspoon hot sauce, such as
  • 1/4 teaspoon salt, or to taste
  • Freshly 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 nonstick 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 broiler.
  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.

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 342 cal., 24 g total fat (9 g sat. fat), 453 mg chol., 753 mg sodium, 11 g carb. (2 g fiber), 21 g pro.

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