Spanish Potato Omelet
- Makes: 8 servings
- Serving Size: 1 slice
- Carb Grams Per Serving: 11
Nonstick cooking spray
russet potatoes, peeled and cut into 3/4-inch pieces
chopped onion (1 medium)
eggs, lighlty beaten
shredded reduced-fat cheddar cheese (2 ounces)
chopped tomato (1 medium)
- Line a 3 1/2- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently. Add onion; cook for 2 to 3 minutes more or until onion is tender, stirring frequently (the potatoes should still be firm).
- Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2 1/2 hours or until eggs are set.
- Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese. Cut omelet into wedges. Top with tomato. Serve warm or at room temperature.
Nutrition Facts Per Serving:Servings Per Recipe: 8
PER SERVING: 202 cal., 12 g total fat (4 g sat. fat), 284 mg chol., 389 mg sodium, 11 g carb. (1 g fiber, 1 g sugars), 12 g pro.