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Potato-Cheddar Omelets

Potato-Cheddar Omelets

Oxmoor House JULY 2010

  • Yield: 4 servings (serving size: 1/2 omelet)


  • Cooking spray
  • 1 cup shredded unpeeled round red potato (about 1/2 pound potatoes)
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped red bell pepper
  • 1/4 cup sliced green onions (about 1 onion)
  • 1 1/2 cups egg substitute
  • 1/4 cup fat-free milk
  • 1/2 teaspoon minced fresh oregano
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese


Coat a 10-inch nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato and next 3 ingredients; sauté 7 minutes or until tender. Remove from pan; set aside. Wipe pan with a paper towel. Combine egg substitute and next 4 ingredients, stirring well.

Coat pan with cooking spray; place over medium-high heat until hot. Pour half of egg mixture into pan. As mixture begins to cook, lift edges with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, spoon half of vegetables over half of omelet. Sprinkle vegetables with half of cheese. Loosen with spatula; fold in half. Cook 1 to 2 minutes or until cheese begins to melt. Slide onto a plate, cut in half, and keep warm. Repeat with remaining ingredients. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 0.0%
  • Fat: 3.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.2g
  • Carbohydrate: 11.8g
  • Fiber: 1.4g
  • Cholesterol: 9mg
  • Iron: 0.0mg
  • Sodium: 326mg
  • Calcium: 0.0mg

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Potato-Cheddar Omelets recipe