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Hash Brown Cheese Omelet

 Hash Brown Cheese Omelet
In Sheboygan, Wisconsin, Jennifer Reisinger makes a family-pleasing meal out of this fluffy omelet filled with potatoes, onion and green pepper. "Serve it with toast and fruit," she suggests. "It's also good with sliced tomatoes."
4 ServingsPrep/Total Time: 30 min.


  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1-3/4 cups frozen cubed hash brown potatoes, thawed
  • 2 cups egg substitute
  • 1/4 cup water
  • 1/8 teaspoon pepper
  • 3 slices reduced-fat process American cheese product


  • In a large skillet coated with cooking spray, saute onion and green
  • pepper. Add potatoes; cook and stir over medium heat for 5 minutes
  • or until heated through.
  • In a bowl, beat egg substitute, water and pepper; pour over
  • vegetables. As eggs set, lift edges, letting uncooked portion flow
  • underneath. Just before eggs are completely set, place cheese slices
  • over half of the omelet. Fold the omelet in half and transfer to a
  • warm serving platter. Yield: 4 servings.
Nutritional Facts: One serving equals 239 calories, 7 g fat (0 saturated fat), 9 mg cholesterol, 457 mg sodium, 23 g carbohydrate, 0 fiber, 21 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch.

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Hash Brown Cheese Omelet (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.