Peppery Potato Omelet

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Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Serves 8 (serving size: 1 wedge)


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1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch pieces
1 large red bell pepper
1 tablespoon extra-virgin olive oil
2 1/2 cups thinly vertically sliced onion
3 large eggs, lightly beaten
3 large egg whites, lightly beaten
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley


Hands-on: 20 Minutes
Total: 30 Minutes

1. Preheat broiler to high.

2. Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain well.

3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Wrap in foil; let stand 10 minutes. Peel and chop.

4. Reduce oven temperature to 350°.

5. Heat a large ovenproof, nonstick skillet over medium-high heat. Add oil. Add onion; sauté 5 minutes. Combine eggs, egg whites, and 1/2 teaspoon salt in a large bowl; stir with a whisk. Pour egg mixture over onions; top with potatoes. Sprinkle potatoes with bell pepper, remaining salt, and black pepper. Cook 2 minutes, shaking pan. Place pan in oven; bake 8 minutes or until eggs are set. Sprinkle with parsley.

Created date

June 2014

Nutritional Information

Calories 149
Fat 3.8 g
Satfat 0.9 g
Monofat 2 g
Polyfat 0.6 g
Protein 6 g
Carbohydrate 23 g
Fiber 3 g
Cholesterol 70 mg
Iron 1 mg
Sodium 295 mg
Calcium 32 mg