Potato-Onion Omelet

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* Exported from MasterCook *

 

Potato-Onion Omelet

 

Recipe By : Cooking Light Magazine, March/April 1992, page 88

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Vegetable cooking spray

1 teaspoon margarine

2 1/2 cups thinly sliced unpeeled baking potato -- (about 1

pound)

1/2 cup thinly sliced onion

separated into rings

1/4 cup sliced green onions

3 egg yolks

4 egg whites

1/4 teaspoon salt

1/8 teaspoon ground red pepper

2 tablespoons grated

Parmesan cheese

 

Coat a nonstick skillet with cooking spray; add margarine, and place over

medium-high heat until hot. Add potato, onion, and green onions;sauté 8

minutes or until lightly browned. Cover and set aside.

 

Beat egg yolks at medium speed of an electric mixer until thick and pale

(about 5 minutes); set aside. Beat egg whites (at room temperature), salt,

and pepper at high speed until stiff peaks form. Gently fold into yolks.

 

Spread egg mixture evenly over potato mixture. Place over medium-low heat;

cover and cook 15 minutes or until set. Sprinkle with Parmesan

cheese. Serve immediately.

 

Yield: 4 servings (about 165 calories per serving).

 

PROTEIN 8.9 / FAT 6.2 / CARBOHYDRATE 18.4 / CHOLESTEROL 157 / IRON 2.1 /

SODIUM 268 / CALCIUM 79

 

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