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Ham and Potato Omelet

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.

Cooking Light APRIL 2004

  • Yield: 4 servings (serving size: 2 wedges)

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.

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
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Ham and Potato Omelet recipe

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