Garden Omelette

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 1998kcal

Ingredients

Hash Browns:

  • 2 TBSP Vegetable oil
  • 2 Potatoes peeled and grated
  • Salt and pepper to taste

Omelet:

  • 4 Eggs
  • ½ Onion finely chopped
  • ½ Bell pepper diced
  • ½ cup Mushrooms sliced
  • 1/2 cup Grape tomatoes halved
  • 2 oz Deli ham chopped
  • Salt and pepper to taste
  • 2 TBSP Extra-virgin olive oil
  • ½ cup Swiss cheese shredded

Toast and Jam:

  • 4 Slices Your choice of bread
  • 4 TBSP Butter
  • 4 TBSP Your choice of jam

Orange Jjuice

  • 16 oz Orange juice
US Customary - Metric

Instructions

  • In a skillet, add vegetable oil over medium heat. Press the grated potatoes between paper towels to remove excess moisture. Season with salt and pepper. Spoon the potatoes into the hot skillet, spreading them out to form an even layer. Cook until the bottom is golden and crispy, about 5-6 minutes. Flip and cook the other side until golden brown and crispy. Transfer to a plate and keep warm.
  • In a bowl, whisk the eggs and season with salt and pepper. Heat olive oil in a non-stick skillet over medium heat. Add onions, peppers, and mushrooms, sauté until softened. Add tomatoes and ham and saute for 1 - 2 minutes. Pour the eggs into the pan. Let the edges set, then lift them slightly to let the uncooked eggs flow underneath. Sprinkle shredded cheese over one half of the omelet. Fold the other half over the cheese and slide the omelet onto a plate.
  • Toast the bread slices until golden brown. Spread butter and jam.
  • Serve the omelet with hash browns, toast, and orange juice.

Nutrition

Calories: 1998kcal | Carbohydrates: 160g | Protein: 66g | Fat: 123g | Saturated Fat: 52g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 48g | Trans Fat: 2g | Cholesterol: 860mg | Sodium: 1947mg | Potassium: 1760mg | Fiber: 7g | Sugar: 86g | Vitamin A: 4328IU | Vitamin C: 244mg | Calcium: 810mg | Iron: 9mg

Garden Omelette

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 1998 kcal

Ingredients
 
 

Hash Browns:

  • 2 TBSP Vegetable oil
  • 2 Potatoes peeled and grated
  • Salt and pepper to taste

Omelet:

  • 4 Eggs
  • ½ Onion finely chopped
  • ½ Bell pepper diced
  • ½ cup Mushrooms sliced
  • 1/2 cup Grape tomatoes halved
  • 2 oz Deli ham chopped
  • Salt and pepper to taste
  • 2 TBSP Extra-virgin olive oil
  • ½ cup Swiss cheese shredded

Toast and Jam:

  • 4 Slices Your choice of bread
  • 4 TBSP Butter
  • 4 TBSP Your choice of jam

Orange Jjuice

  • 16 oz Orange juice

Instructions
 

  • In a skillet, add vegetable oil over medium heat. Press the grated potatoes between paper towels to remove excess moisture. Season with salt and pepper. Spoon the potatoes into the hot skillet, spreading them out to form an even layer. Cook until the bottom is golden and crispy, about 5-6 minutes. Flip and cook the other side until golden brown and crispy. Transfer to a plate and keep warm.
  • In a bowl, whisk the eggs and season with salt and pepper. Heat olive oil in a non-stick skillet over medium heat. Add onions, peppers, and mushrooms, sauté until softened. Add tomatoes and ham and saute for 1 - 2 minutes. Pour the eggs into the pan. Let the edges set, then lift them slightly to let the uncooked eggs flow underneath. Sprinkle shredded cheese over one half of the omelet. Fold the other half over the cheese and slide the omelet onto a plate.
  • Toast the bread slices until golden brown. Spread butter and jam.
  • Serve the omelet with hash browns, toast, and orange juice.

Nutrition

Calories: 1998kcalCarbohydrates: 160gProtein: 66gFat: 123gSaturated Fat: 52gPolyunsaturated Fat: 12gMonounsaturated Fat: 48gTrans Fat: 2gCholesterol: 860mgSodium: 1947mgPotassium: 1760mgFiber: 7gSugar: 86gVitamin A: 4328IUVitamin C: 244mgCalcium: 810mgIron: 9mg
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