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Peppery Potato Omelet

Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Hands-on time 20 mins
Total time 30 mins

Serves 8 (serving size: 1 wedge)


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit