Parmesan Potato Omelet recipe
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Ingredients
- 1 tablespoon safflower oil 1 ½ teaspoons olive oil ⅓ cup frozen hash brown potatoes, thawed 6 eggs 1 (8 ounce) package frozen stir fry vegetable blend, thawed 1 tablespoon coconut milk-based creamer 1 tablespoon grated Parmesan cheese 1 teaspoon butter ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon celery salt ½ teaspoon dried parsley ¼ teaspoon sea salt ¼ teaspoon ground black pepper
Nutrition Info
- 863 caloriescarbohydrate: 42.8 gcholesterol: 1131.2 mgfat: 59.8 gfiber: 10.2 gprotein: 48.6 gsaturatedFat: 16 gservingSize: -sodium: 1839.8 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Parmesan Potato Omelet
Directions
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Heat safflower oil and olive oil in a skillet over medium heat, cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.