Potato and Cheese Omelet

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Potato and Cheese Omelet

 

1 teaspoon olive oil

1 thinly sliced small potato

1 thinly sliced small onion

8 ounces egg product

1/2 teaspoon pepper

1 1/2 cups 6-ozs. shredded low-fat cheddar cheese, grated

 

In 10 " non-stick skillet, cook potato and onion in olive oil over medium heat

until potato is tender.

Remove from pan and set aside.

In same skillet add egg product and pepper.

As egg begins to set, run spatula under edge of omelet, lifting cooked portion

and allowing uncooked portion to spread to bottom of pan tilting pan as

necessary.

When eggs are almost set, sprinkle with 1 cup of cheese.

Continue cooking until cheese just begins to melt.

Spoon potato-onion mixture into half of omelet.

Lift unfilled side of omelet over filling.

Sprinkle with 1/2 cup cheese.

To remove from pan, tilt pan slightly, turn omelet onto plate.

Makes 3 servings.

Calories 191, Fat 2 g, Cholesterol 8 mg, Sodium 532 mg, Carbohydrate 16 g, Fiber

1 g.

Points 4.