Green Onion Omelet
In the spring, in areas where they grow, wild onions can be used in place of green onions. Yellow or white onions work as well.
contains dairycontains eggscontains meat
Ingredients
US
Metric
- 1 can low-sodium sliced potatoes, drained (about 15 ounces)
- 15 ml vegetable oil
- 1 whole egg
- 3 egg whites
- 44 ml 1% low-fat milk
- 1 ml salt
- 120 ml ham (diced)
- 1/2 can low-sodium tomatoes, drained (about 8 ounces)
- 15 ml green onion (or wild onion; chopped)
Make it lactose-friendly
- 3 tablespoons 1% low-fat milk → lactose-free milk, oat milk, or almond milk
Steps
- 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 (per serving)
| Calories | 184 |
|---|---|
| Protein | 15.0 g |
| Fat | 7.0 g |
| Carbs | 16.0 g |
| Fiber | 3.0 g |
| Sodium | 283 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)