Potato Omelette Appetizers Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
CourseSpeciality
VegetarianMain Ingredient

Ingredients

 Frozen loose-pack hash brown potatoes3 1⁄2 Ounce, partially thawed (1 Cup)
 Sliced green onions and tops1 Tablespoon
 Butter/Margarine2 Tablespoon
 Eggs4
 Salt1⁄4 Teaspoon
 Chopped pimiento stuffed green olives2 Tablespoon
 Shredded monterey jack cheese2 Ounce (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 819 Calories from Fat 565

% Daily Value*

Total Fat 63 g97.6%

Saturated Fat 31.6 g158.1%

Trans Fat 0 g

Cholesterol 960.4 mg

Sodium 1847.7 mg77%

Total Carbohydrates 25 g8.4%

Dietary Fiber 2.9 g11.4%

Sugars 1.9 g

Protein 40 g80.1%

Vitamin A 58.5% Vitamin C 23.1%

Calcium 52.3% Iron 24.2%

*Based on a 2000 Calorie diet

Directions

In 10-inch skillet, cook potatoes and green onions in butter over medium-low heat for 3 minutes.
Season with salt.
Beat eggs and the 1/4 teaspoon salt until thick and lemon colored.
Pour over potatoes in skillet; cover and cook over low heat 3 to 4 minutes or till omelet is set.
Sprinkle olives and cheese over top.
Cover and continue cooking till cheese is melted.
Cut in eight wedges.
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