Serves 4
155 cal · 25 min
Green Onion Omelet
Recipe GLPRd875ffa1db61b1
A hearty, protein-packed breakfast omelet featuring tender potatoes, savory ham, fresh diced tomatoes, and bright green onions. This skillet-style omelet is made with a combination of whole egg and egg whites for a lighter preparation, cooked until the eggs are set and firm throughout. Perfectly portioned into four generous servings.
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Ingredients
1 can (15 ounces) low-sodium sliced potatoes, drained
1 tablespoon vegetable oil
1 whole egg
3 egg whites
3 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/2 cup diced ham
1/2 can (8 ounces) no-salt-added diced tomatoes, drained
1 tablespoon chopped green onion
Directions
Drain the canned potatoes through a colander and let them sit in the colander to remove excess liquid.
Pat the drained potatoes dry with paper towels and cut them into thin strips, breaking apart any larger pieces.
Heat the vegetable oil in a large skillet over medium heat. Once shimmering, add the potato strips and cook, stirring occasionally, until the potatoes begin to turn golden and are lightly browned on the edges, about 5 to 10 minutes.
While the potatoes cook, crack the whole egg into a large mixing bowl and add the egg whites, low-fat milk, and salt.
Whisk the egg mixture vigorously until well combined and slightly frothy, about 1 minute.
Fold the diced ham, drained tomatoes, and chopped green onion into the egg mixture until evenly distributed.
Pour the entire egg and vegetable mixture over the browned potatoes in the skillet, distributing it evenly.
Cover the skillet with a lid and reduce heat to medium-low. Cook undisturbed for 8 to 10 minutes, until the eggs are completely set and no longer runny when you gently shake the pan. The omelet should be firm throughout.
Remove from heat and let stand for 1 minute. Using a spatula, cut the omelet into four equal wedges and serve immediately while hot.
