Peppery Potato Omelet
- 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
- 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
Preheat broiler to high.
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 8 minutes or until tender. Drain well.
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.
Reduce oven temperature to 350°.
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.
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