Potato-Vegetable Omelets Recipe

Name: Potato-Vegetable Omelets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: Vegetable cooking spray; 1 cup unpeeled, shredded round red potato; 1/2 cup chopped zucchini; 1/2 cup chopped sweet red pepper; 1/4 cup sliced green onions; 1/4 teaspoon hot sauce; 1 1/2 cups frozen egg substitute, thawed; 1/4 cup skim milk; 1/2 teaspoon minced fresh oregano; 1/4 teaspoon pepper; 1/8 teaspoon salt; 4 slices turkey bacon, cooked and crumbled; 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Servings: persons

Vegetable cooking spray
1 cup unpeeled, shredded round red potato
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
1/4 cup sliced green onions
1/4 teaspoon hot sauce
1 1/2 cups frozen egg substitute, thawed
1/4 cup skim milk
1/2 teaspoon minced fresh oregano
1/4 teaspoon pepper
1/8 teaspoon salt
4 slices turkey bacon, cooked and crumbled
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

1
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato and next 4 ingredients; saute 7 to 9 minutes or until tender.
2
Combine egg substitute and next 4 ingredients. Stir well with a wire whisk.
3
Coat a 10-inch skillet with cooking spray; place over medium-high heat until hot. Pour half of egg substitute mixture into skillet. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portion to flow underneath. When set, spoon half of vegetable mixture over half of omelet. Sprinkle vegetable mixture with half of bacon and half of cheese. Loosen omelet with a spatula; carefully fold in half. Cook 1 to 2 additional minutes or until cheese begins to melt. Slide omelet onto a serving plate, cut in half, and keep warm. Repeat procedure with remaining egg mixture, vegetable mixture, bacon, and cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable cooking spray, 1 cup unpeeled, shredded round red potato, 1/2 cup chopped zucchini, 1/2 cup chopped sweet red pepper, and more.

Yes, Potato-Vegetable Omelets falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato-Vegetable Omelets

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