Mexican Potato Omelet
Whip up this simple, tasty omelet on those nights 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. And while the cheese adds some fat, it also provides almost a third of your
daily calcium needs.
| Prep Time: |
15 minutes |
| Ready in: |
25 minutes |
| Yield: |
2 servings |
| Ease of Prep: |
Easy |
|
Recipe Ingredients
|
| |
2 teaspoons extra-virgin olive oil , divided |
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1 cup frozen hash-brown potatoes or diced cooked potatoes |
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1 4-1/2-ounce can chopped mild green chiles |
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4 large eggs |
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1/2 teaspoon hot sauce , such as Tabasco |
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1/4 teaspoon salt , or to taste |
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Freshly ground pepper to taste |
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1/2 cup grated pepper Jack or Cheddar cheese |
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1/4 cup chopped scallions |
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1/4 cup coarsely chopped fresh cilantro or parsley |
Recipe Directions
- 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.
- 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 broiler.
- 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.
Health Advantages: low calorie, low carb, high calcium.
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