Parmesan Potato Omelet
Ingredients
- 1 tablespoon safflower oil ⓘ
- 1 1/2 teaspoons olive oil ⓘ
- 1/3 cup frozen hash brown potatoes, thawed ⓘ
- 6 eggs ⓘ
- 1 (8 ounce) package frozen stir fry vegetable blend, thawed ⓘ
- 1 tablespoon coconut milk-based creamer ⓘ
- 1 tablespoon grated Parmesan cheese ⓘ
- 1 teaspoon butter ⓘ
- 1/2 teaspoon onion powder ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/2 teaspoon celery salt ⓘ
- 1/2 teaspoon dried parsley ⓘ
- 1/4 teaspoon sea salt ⓘ
- 1/4 teaspoon ground black pepper ⓘ
Instructions
- Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.
Nutrition & Diet Analysis (per serving)
1304
kcal
65% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).