Chile, Potato & Cheese Omelet

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Chile, Potato & Cheese Omelet

Chile, Potato & Cheese Omelet

Serve topped with salsa. Accompany with warmed flour tortillas and a grated carrot salad.

Serves 2

Prep Time 25 min

Total Time 25 min.


  • 2 large eggs
  • 2 large egg whites
  • Freshly ground pepper, to taste
  • 1/3 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/2 tablespoon extra-virgin olive oil
  • 3/4 cup frozen hash-brown potatoes, or diced cooked potatoes
  • 1/4 teaspoon salt
  • 1 4-ounce ca chopped green chiles
  • 4 scallions, trimmed and chopped

Cooking Directions

Step 1

Preheat broiler.

Step 2

Whisk eggs, egg whites and pepper in a bowl until blended. Stir in cheese and cilantro.

Step 3

Heat oil in a 9-inch ovenproof nonstick skillet (see Tip) over medium heat. Add potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes soften and begin to brown, 4 to 5 minutes. Remove from heat; stir in chiles and scallions. Pour egg mixture over vegetables; return to heat and cook, shaking pan occasionally, until edges are set and omelet is lightly browned on the bottom, 3 to 4 minutes.

Step 4

Place skillet under broiler. Broil omelet for 2 to 3 minutes, or until top is set and lightly browned. Loosen omelet and slide onto a platter. Serve immediately.