Potato Omlet
Lexie Eakett
ingredients
- Ingredients:
- 1 tablespoon olive oil
- 2 pounds russet potatoes, peeled and diced
- 2 medium white onions, thinly sliced
- 3 large cloves garlic, minced
- 2 tablespoons chopped parsley
- freshly ground pepper
- 1/2 teaspoon salt
- 1 1/2 cups liquid egg substitute
- or
- 6 large eggs, well beaten
directions
- 1
Directions:
- 2
Lightly coat a 10-inch nonstick skillet with cooking spray.
- 3
Add olive oil and place over medium-low heat.
- 4
Add the potatoes and onion; cooking, stirring frequently, until potatoes are tender and onion is golden brown.
- 5
Stir in the garlic, parsley, pepper, and salt
- 6
Cook, stirring, for another 5 minutes.
- 7
Transfer potato mixture to a large bowl.
- 8
Mix in egg substitute.
- 9
Wipe out skillet with paper towels and recoat the skillet with cooking spray.
- 10
Add potato-egg mixture to the skillet and cook over low heat, pressing the potatoes down with a pancake turner so that they are completely covered by the egg.
- 11
Cook, covered, until the egg on the sides of skillet is slightly brown and egg mixture starts to set, about 10 minutes.
- 12
Turn and Repeat on other side.
Source: diabetic-recipes.com
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