Green Onion Omelet
In the spring, in areas where they grow, wild onions can be used in place of green onions. Yellow or white onions work as well.
Ingredients
- 1 can low-sodium sliced potatoes, drained(about 15 ounces)
- 1 tablespoon vegetable oil
- 1 whole egg
- 3 egg whites
+ 5 more ingredients
Instructions
1
Open and drain can of sliced potatoes. Cut sliced potatoes into strips.
2
In a large skillet over medium heat, lightly brown potatoes in the vegetable oil for 5 to 10 minutes.
3
In a mixing bowl, add egg, egg whites, milk, and salt. Mix well.
4
Stir in ham, tomatoes, and green (or wild) onions.
5
Pour egg mixture over potatoes in the skillet.
6
Cover skillet and continue to cook eggs over medium heat until firm, not runny (about 8 minutes).
7
Cut the omelet into four pieces and serve.
Nutrition Estimate
256Calories
19gProtein
12gCarbs
13gFat
Per serving • Estimated by Blinner AI