Potato Omelet
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Even folks who don't care for eggs will enjoy this dish. The comforting tastes of potatoes, onions and garlic come through. —Edie DeSpain, Logan, Utah
Ingredients
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2 medium potatoes, peeled and diced
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2 tablespoons olive oil
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1/2 cup sliced green onions
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1/4 cup minced fresh parsley
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1 garlic clove, minced
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6 large eggs
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1/4 cup water
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1/2 teaspoon salt
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1/8 teaspoon pepper
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Optional: Sour cream and crumbled cooked bacon
Directions
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1.
In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium.
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2.
In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.
Nutrition Facts
1 piece: 236 calories, 14g fat (3g saturated fat), 279mg cholesterol, 408mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 11g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 medium-fat meat.
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