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Onion And Potato Omelette Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Potato||1 Large, washed, sliced thinly|
|Onions||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 1170 Calories from Fat 749
% Daily Value*
Total Fat 84 g129.6%
Saturated Fat 16.9 g84.3%
Trans Fat 0 g
Cholesterol 1268.9 mg
Sodium 1422.1 mg59.3%
Total Carbohydrates 65 g21.7%
Dietary Fiber 8 g31.9%
Sugars 8.1 g
Protein 45 g89.4%
Vitamin A 29.4% Vitamin C 108%
Calcium 21.4% Iron 46.1%
*Based on a 2000 Calorie diet
Add potato; saute until tender.
Add onions; saute 2 minutes.
Remove vegetables from skillet; drain.
Beat eggs until frothy.
Add salt and pepper; mix well.
Heat 1 tablespoon oil in skillet.
Add half of egg mixture.
Using fork, poke holes in center of omelet to allow uncooked egg mixture to run under cooked omelet.
Cook 1 minute or until outside rim of omelet is formed.
Add half of potato and onion mixture.
Flip omelet; cook 1 minute or until omelet is set.
Repeat process with remaining egg and potato mixture.