Mexican Potato Omelet

Eggs are a great way to enjoy a meatless dinner but still get plenty of protein.  This recipe relies on frozen hash browns as the base.  Look for brand with little or no fat.  This recipe makes 2 servings – so make sure to at least double it if you’re cooking for more than 2 people!

What you’ll need:

  • 2 teaspoons olive oil
  • 1 cup frozen hash brown potatoes (or diced cooked potatoes)
  • 1 can (4.5 ounces) chopped mile green chiles
  • 4 large eggs
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon salt
  • pepper
  • 1/2 cup shredded cheese (Cheddar or Jack)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro or parsley
What you’ll do:
  • Preheat the broiler.
  • Heat one teaspoon of olive oil in a 10-inch skillet over medium-high heat.
  • Add potatoes and cook until golden brown, stirring occasionally (about 3-5 minutes).
  • Stir in the chiles then transfer to a plate.
  • Wipe the skillet clean with a paper towel.
  • In a bowl, whisk together the eggs, hot sauce, salt, and pepper with a fork.
  • Stir in the cheese, green onions, cilantro (or parsley) and cooked potatoes.
  • Brush the skillet with the remaining 1 teaspoon of olive oil.  Heat over medium heat.
  • Pour in the egg mixture and tilt the skillet so that it is evenly covering the pan.
  • Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow the uncooked egg to flow to the bottom, 3 to 4 minutes.
  • Place the pan under the broiler to finish up cooking – about 1 1/2 – 2 1/2 minutes.
  • Cut into wedges and serve.
Recipe and image from Eating Well.
So what are you waiting for…Get dinner on the table!

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