Green Onion Omelet
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Ingredients
- 1 can low-sodium sliced potatoes, drained (about 15 ounces)
- 1 tablespoon vegetable oil
- 1 whole egg
- 3 egg whites
- 3 tablespoons 1% low-fat milk
- 1/4 teaspoon salt
- 1/2 cup ham, diced
- 1/2 can low-sodium tomatoes, drained (about 8 ounces)
- 1 tablespoon green onion (or wild onion), chopped
Instructions
- Open and drain can of sliced potatoes. Cut sliced potatoes into strips.
- In a large skillet over medium heat, lightly brown potatoes in the vegetable oil for 5 to 10 minutes.
- In a mixing bowl, add egg, egg whites, milk, and salt. Mix well
- Stir in ham, tomatoes, and green (or wild) onions.
- Pour egg mixture over potatoes in the skillet.
- Cover skillet and continue to cook eggs over medium heat until firm, not runny (about 8 minutes).
- Cut the omelet into four pieces and serve.
Nutrition
| Calories | 184 |
|---|---|
| Protein | 15 g |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 55 mg |
| Sodium | 283 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations