Mexican Potato Omelet

From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004) — Subscribe Now!

Whip up this simple, tasty omelet on those nights when it seems the refrigerator is bare. Frozen hash browns are perfect for such occasions--just look for a brand with little or no fat. And while the cheese adds some fat, it also provides almost a third of your daily calcium needs.

2 servings

Active Time: 15 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

2 teaspoons extra-virgin olive oil, divided
1 cup frozen hash-brown potatoes, or diced cooked potatoes
1 4-1/2-ounce can chopped mild green chiles
4 large eggs
1/2 teaspoon hot sauce, such as
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1/2 cup grated pepper Jack, or Cheddar cheese
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh cilantro, or parsley

Preparation

Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
Set a rack about 4 inches from the heat source; preheat the broiler.
Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

Nutrition

Per serving: 342 calories; 24 g fat (9 g sat, 7 g mono); 453 mg cholesterol; 11 g carbohydrates; 21 g protein; 2 g fiber; 753 mg sodium; 359 mg potassium.

Nutrition Bonus: Vitamin C (52% daily value), Calcium (30% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 2 medium-fat protein, 1 high-fat protein, 2 1/2 fat