Mexican Potato Omelet

LINDA BAILEY

By
@miffed13

From Diabetic Connect. 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.


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Rating:

Comments:

Serves:

2

Prep:

15 Min

Cook:

10 Min

Method:

Broil

Ingredients

2 tsp
extra-virgin olive oil, divided
1 c
frozen hash-brown potatoes, or diced cooked potatoes
4 1/2 oz can(s)
chopped mild green chiles
4 large
eggs
1/2 tsp
tabasco hot sauce
1/4 tsp
salt or to taste
freshly ground pepper or to taste
1/2 c
grated pepper jack shredded,cheddar cheese or mexican blend
1/4 c
chopped scallions
1/4 c
coarsely chopped fresh cilantro, or parsley

Directions Step-By-Step

1
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,3-5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
2
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.
3
Reduce the heat to medium-low and cook until the bottom is light golden,lifting the edges to allow uncooked egg to flow underneath,3-4 minutes. Place the pan under the broiler and cook until the top is set,1 1/2-2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

About this Recipe

Course/Dish: Eggs, Vegetables, Potatoes
Main Ingredient: Dairy
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy