Heart-Healthy Classic Potato Omelette

Elevate your breakfast or lunch game with this *Heart-Healthy Classic Potato Omelette*, a lighter twist on the beloved Spanish tortilla. Crafted with tender, thinly sliced potatoes, protein-packed egg whites, and vibrant vegetables like red bell peppers and onions, this wholesome recipe is rich in flavor yet low in cholesterol. A touch of olive oil ensures a golden, satisfying finish while remaining heart-smart. Infused with garlic and garnished with fresh parsley, this dish offers a savory, nourishing way to start your day. Ready in just 40 minutes and perfect for meal prep, it’s an effortless crowd-pleaser that can be enjoyed warm or at room temperature. Whether you're searching for a quick, balanced breakfast or a lighter brunch option, this oven-friendly potato omelette is proof that healthy eating can be incredibly delicious.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 medium (about 300g) Potatoes
• 6 large Egg whites
• 1.5 tablespoons Olive oil
• 1 small (about 100g) Onion
• 1 small (about 100g) Red bell pepper
• 2 cloves Garlic
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Wash and peel the potatoes. Slice them thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife.

Step 2

Peel and thinly slice the onion. Deseed and chop the red bell pepper into small strips. Mince the garlic cloves.

Step 3

In a large non-stick frying pan, heat 1 tablespoon of olive oil over medium heat. Add the potatoes and cook, stirring occasionally, for about 10 minutes or until they begin to soften.

Step 4

Add the sliced onion, chopped bell pepper, and minced garlic to the pan. Continue to cook for another 5 minutes until the vegetables are tender. Season with salt and black pepper.

Step 5

In a large mixing bowl, whisk the egg whites until frothy. Stir in the cooked potato and vegetable mixture.

Step 6

Wipe out the frying pan, then return it to the stove and add the remaining 0.5 tablespoon of olive oil, heating over medium heat.

Step 7

Pour the egg and vegetable mixture back into the pan, spreading it evenly.

Step 8

Cover the pan with a lid and cook on low heat for about 8-10 minutes, until the egg whites are fully set at the edges and the bottom.

Step 9

To finish the omelette, you have two options: flip it carefully using a large plate, or place it under a broiler (oven grill) for about 2-3 minutes to cook the top.

Step 10

Once cooked, slide the omelette onto a serving plate. Garnish with freshly chopped parsley.

Step 11

Let the omelette cool slightly before slicing into wedges. Serve warm or at room temperature for a heart-healthy breakfast or light lunch.

Nutrition Facts

Serving size	(1036.2g)

Amount per serving	% Daily Value*
Calories	938.1

Total Fat 22.4g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 1581.3mg	0%
Total Carbohydrate 150.1g	0%
Dietary Fiber 17.3g	0%
Total Sugars 16.9g
Protein 39.3g	0%

Vitamin D 0IU	0%
Calcium 156.0mg	0%
Iron 8.1mg	0%
Potassium 4004.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.0%

Protein: 16.4%

Carbs: 62.6%