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Spanish Potato Omelet
Spanish Potato Omelet
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From: Diabetic Living Magazine
Topped with melted cheese and diced tomatoes, this yummy breakfast dish is made with your slow cooker.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- Nonstick cooking spray
- 1 pound russet potatoes, peeled and cut into ¾-inch pieces
- 2 tablespoons olive oil
- ½ cup chopped onion (1 medium)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 12 eggs, lightly beaten
- ½ cup shredded reduced-fat cheddar cheese (2 ounces)
- ½ cup chopped tomato (1 medium)
Preparation
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Prep
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Ready In
- Line a 3½- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently. Add onion; cook for 2 to 3 minutes more or until onion is tender, stirring frequently (the potatoes should still be firm).
- Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2½ hours or until eggs are set.
- Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese. Cut omelet into 8wedges. Top with tomato. Serve warm or at room temperature.
- Serving size: 1 wedge
- Per serving: 202 calories; 12 g fat(4 g sat); 1 g fiber; 11 g carbohydrates; 12 g protein; 46 mcg folate; 284 mg cholesterol; 1 g sugars; 575 IU vitamin A; 11 mg vitamin C; 102 mg calcium; 2 mg iron; 389 mg sodium; 343 mg potassium
- Carbohydrate Servings: ½
- Exchanges: 1 fat, 1 medium-fat protein, ½ starch, ½ vegetable
