Southwestern Potato and Celery Omelet Recipe

Name: Southwestern Potato and Celery Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil; 1 stalk celery, cut in small dice; 1 small potato (1 1/2 ounces), cut in 1/4-inch dice; Salt and freshly ground pepper; 1 serrano pepper, minced (seeded if desired); 2 eggs; 1 tablespoon low-fat milk; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped cilantro; 1/2 ounce (1 tablespoon) grated Monterey Jack

Servings: persons

1
Heat 2 teaspoons of the oil over medium-high heat in an 8-inch omelet pan and add the celery.
2
Cook 1 minute, until it begins to soften, and add the potatoes.
3
Add salt and pepper to taste and cook, stirring often, until potatoes are lightly browned and just about tender, about 6 minutes.
4
Stir in the chili and continue to cook, stirring, until the potato is tender, another 2 or 3 minutes.
5
Transfer to a bowl.
6
Break the eggs into another bowl and beat with a fork or a whisk until they are frothy.
7
Whisk in the milk, chives, cilantro, and salt and pepper to taste.
8
Return the omelet pan to medium-high heat.
9
Add the remaining teaspoon of olive oil.
10
Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula.
11
Swirl the pan to distribute the eggs evenly over the surface.
12
Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
13
As soon as the eggs are set on the bottom, sprinkle the potato mixture down the middle of the pancake and top with the Monterey Jack, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself.
14
If you dont like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more.
15
Cook for a minute or two longer.
16
Tilt the pan and roll the omelet out onto a plate.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1 stalk celery, cut in small dice, 1 small potato (1 1/2 ounces), cut in 1/4-inch dice, Salt and freshly ground pepper, and more.

Yes, Southwestern Potato and Celery Omelet 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.

That's it — enjoy your meal!

Southwestern Potato and Celery Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions