Chile, Potato & Cheese Omelet

Chile, Potato & Cheese Omelet

6 Reviews
From: EatingWell Magazine, January/February 1999

Serve topped with salsa. Accompany with warmed flour tortillas and a grated carrot salad.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 large eggs
  • 2 large egg whites
  • ⅓ cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh cilantro
  • ½ tablespoon extra-virgin olive oil
  • Freshly ground pepper, to taste
  • ¼ teaspoon salt
  • ¾ cup frozen hash-brown potatoes, or diced cooked potatoes
  • 4 scallions, trimmed and chopped
  • 1 4-ounce can chopped green chiles


  • Active

  • Ready In

  1. Preheat broiler.
  2. Whisk eggs, egg whites and pepper in a bowl until blended. Stir in cheese and cilantro.
  3. Heat oil in a 9-inch ovenproof nonstick skillet (see Tip) over medium heat. Add potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes soften and begin to brown, 4 to 5 minutes. Remove from heat; stir in chiles and scallions. Pour egg mixture over vegetables; return to heat and cook, shaking pan occasionally, until edges are set and omelet is lightly browned on the bottom, 3 to 4 minutes.
  4. Place skillet under broiler. Broil omelet for 2 to 3 minutes, or until top is set and lightly browned. Loosen omelet and slide onto a platter. Serve immediately.
  • To ovenproof a skillet with a plastic handle, wrap the handle with foil.

Nutrition information

  • Per serving: 277 calories; 15 g fat(6 g sat); 3 g fiber; 20 g carbohydrates; 17 g protein; 82 mcg folate; 203 mg cholesterol; 1 g sugars; 921 IU vitamin A; 32 mg vitamin C; 223 mg calcium; 3 mg iron; 778 mg sodium; 522 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value), Calcium (22% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 vegetable, ½ lean meat, 1 medium-fat meat, ½ fat

Reviews 6

June 08, 2014
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By: EatingWell User
Easy and tasty I made this in a pan that was larger than called for, so it was a little dry. The flavour was great though and I would make this again. I served this alongside Kale with Aplles and Mustard. Yum!
March 31, 2014
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By: EatingWell User
this is a fritata The omelets on this site are actually more a fritata or crustless quiche. Lacking balanced flavor and bulk to fill up hearty eaters, I would suggest adding mushrooms and a low sodium salsa to add depth. 2 scallions were more than enough, then again we're not onion fans to begin with.
November 29, 2011
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By: nk.chiemelu
Good but missing something I agree with a previous reviewer who said it could have benefitted from salsa or hot sauce. It definitely felt like it was missing a crucial component and that may have been it. I made this with hash browns and skipped the oil and just gave my pan a quick spray.
May 24, 2011
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By: Svet06
Good It was very good, but nothing really in it to say WOW! Still like it so, definite I would eat it again. Just think as suggested would add some salsa or hot sauce something to "kick it up a notch" (Emeril) Thanks.
February 03, 2011
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By: doulosvivian
Bland on the 1200 cal meal plan I am on the Vegetarian 1200 cal a day 28 Day Meal Plan. As the salsa and the tortilla are not on the list of ingredients, I am assuming that the plan does not call for them. But without them this omelet is very bland. It tasted peppery, but there was nothing else in it to say, "Yum!" It would help to at least put a little salsa on it as the original recipe suggests. That might raise the calorie level a tad bit, but it would be worth it.
July 24, 2010
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By: Michael
Very good and easy to make.
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