All family members liked this. I served as a light lunch. I didn't have the potatoes o'brien, so I used shredded frozen hash browns and added chopped onion, and used leftover Easter ham. Great flavor and very easy.
Ham and Potato Omelet
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 287
- Calories from fat: 27%
- Fat: 8.5g
- Saturated fat: 2.2g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 2.7g
- Protein: 17g
- Carbohydrate: 36.4g
- Fiber: 3.7g
- Cholesterol: 172mg
- Iron: 3mg
- Sodium: 703mg
- Calcium: 67mg
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.
Ham and Potato Omelet Recipe at a Glance
- COURSE: Breakfast/Brunch
- CONVENIENCE: Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Eggs, Pork
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
More Recipes for Breakfast/Brunch
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Ham-and-Hash Brown Breakfast Casserole
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Ham and Potato Chip Tortilla
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Sweet Potato Biscuits
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