Potato Omelet

Name: Potato Omelet
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 medium potatoes, peeled and diced; 2 tablespoons olive oil; 1/2 cup sliced green onions; 1/4 cup minced fresh parsley; 1 garlic clove, minced; 6 large eggs; 1/4 cup water; 1/2 teaspoon salt; 1/8 teaspoon pepper; Optional: Sour cream and crumbled cooked bacon

Total Time Prep/Total Time: 30 min.

Yield 4 servings

Test Kitchen Approved

Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah

Ingredients

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1/2 cup sliced green onions
1/4 cup minced fresh parsley
1 garlic clove, minced
6 large eggs
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper
Optional: Sour cream and crumbled cooked bacon

Directions

In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the green onion, parsley and garlic; cook until tender. Reduce heat to medium.
In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

Nutrition Facts

1 piece: 236 calories, 14g fat (3g saturated fat), 279mg cholesterol, 408mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat.

Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah

Recipe Creator