Hash Brown Cheese Omelet Recipe

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Hash Brown Cheese Omelet Recipe
Hash Brown Cheese Omelet Recipe photo by Taste of Home
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Hash Brown Cheese Omelet Recipe

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5 2 2
Publisher Photo
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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Hash Brown Cheese Omelet in Quick Cooking November/December 1999, p44

Nutritional Facts

1 piece: 239 calories, 7g fat (0 saturated fat), 9mg cholesterol, 457mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 starch.

  • 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
  1. 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.
Originally published as Hash Brown Cheese Omelet in Quick Cooking November/December 1999, p44

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Queenlalisa User ID: 15400 252512
Reviewed Aug. 11, 2016

"I just used eggs because I didn't have egg substitute. It was a delicious."

MY REVIEW
janeron User ID: 1726882 73262
Reviewed Feb. 14, 2010

"this was excellent. i substituted 1/3 swiss and 2/3 shredded cheddar for cheese and put 1/4 c ham pieces on top and did not fold it, just put a lid on til set. i couldn't stop eating it. also i used red pepper for the green."

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