Ham and Potato Omelet

recipe
Great for any meal, this Italian dish is quick to prepare. Serve with fruit salad and toast for breakfast, or sautéed Swiss chard and garlic bread for later in the day. Use chicken in place of ham, if you prefer.

Yield:

4 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 27 %
Fat 8.5 g
Satfat 2.2 g
Monofat 2.8 g
Polyfat 2.7 g
Protein 17 g
Carbohydrate 36.4 g
Fiber 3.7 g
Cholesterol 172 mg
Iron 3 mg
Sodium 703 mg
Calcium 67 mg

Ingredients

1/4 cup 1% low-fat milk
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
1 tablespoon vegetable oil
4 cups packaged frozen hash brown potatoes with onions and peppers (such as Ore-Ida Potatoes O'Brien)
1 cup chopped 33%-less-sodium ham

Preparation

Preheat oven to 450°.

Combine first 5 ingredients, stirring with a whisk.

Heat oil in a large cast-iron skillet over medium-high heat. Add potatoes; sauté 5 minutes. Stir in ham; sauté 1 minute. Stir in egg mixture. Bake at 450° for 12 minutes or until set. Cover and let stand 10 minutes. Cut into 8 wedges.

Lorrie Hulston Corvin,

Cooking Light

April 2004
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