Green Onion Omelet

In the spring, in areas where they grow, wild onions can be used in place of green onions. Yellow or white onions work as well.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Gluten-Free
• Nut-Free
• Low-Fat
• Low-Sodium
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie
• Low-Carb

Tags

• quick
• budget-friendly
• sauté

Ingredients

• 1 can sliced potatoes (low-sodium, drained, about 15 ounces)
• 1 tablespoon vegetable oil
• 1 whole egg
• 3 egg whites
• 3 tablespoon 1% low-fat milk
• 0.25 teaspoon salt
• 0.5 cup ham (diced)
• 0.5 can tomatoes (no salt added, drained, about 8 ounces)
• 1 tablespoon green onion (chopped)

Instructions

1. Open and drain can of sliced potatoes.
2. Cut sliced potatoes into strips.
3. In a large skillet over medium heat, lightly brown potatoes in the vegetable oil for 5 to 10 minutes.
4. In a mixing bowl, add egg, egg whites, milk, and salt.
5. Mix well.
6. Stir in ham, tomatoes, and green (or wild) onions.
7. Pour egg mixture over potatoes in the skillet.
8. Cover skillet and continue to cook eggs over medium heat until firm, not runny (about 8 minutes).
9. Cut the omelet into four pieces and serve.

Nutrition (per serving)

• Calories: 155
• Protein: 9.4 g
• Carbohydrates: 17.3 g
• Fat: 5.8 g
• Fiber: 3.5 g
• Sodium: 402 mg
• Saturated Fat: 1.2 g
• Sugar: 2.7 g
• Cholesterol: 59 mg