Low Fat Classic Potato Omelette
Reimagine a breakfast classic with this Low Fat Classic Potato Omelette, a lighter spin on the beloved Spanish-inspired dish. This recipe delivers all the hearty goodness of tender potatoes and softly cooked eggs without the extra oil or fat, thanks to the use of non-stick cooking spray and a mix of whole eggs and egg whites. Delicate sautéed onions add a savory depth, while fresh parsley provides a refreshing finish. With just 15 minutes of prep time and a cooked-to-perfection texture, this omelette is a guilt-free indulgence perfect for busy mornings or a wholesome brunch. Serve it hot in satisfying wedges for a protein-packed, low-fat meal that’s as delicious as it is nutritious.
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Ingredients
- 2 pieces medium potatoes
- 4 pieces large eggs
- 2 pieces egg whites
- 1 as needed non-stick cooking spray
- 1 small piece onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons low-fat milk
Directions
Step 1
Peel the potatoes and cut them into small, thin slices.
Step 2
Bring a small pot of water to boil. Add the potato slices, reduce the heat to simmer, and cook for about 5-7 minutes until they are just tender but not falling apart. Drain and set aside.
Step 3
While the potatoes are cooking, chop the onion finely.
Step 4
In a non-stick skillet, spray a light coating of non-stick cooking spray and heat over medium heat.
Step 5
Add the onions to the skillet and sauté until they become translucent, about 3-4 minutes.
Step 6
In a large bowl, whisk together the eggs, egg whites, low-fat milk, salt, and black pepper until completely blended.
Step 7
Add the drained potato slices to the skillet with the onions and gently stir to combine.
Step 8
Pour the egg mixture over the potatoes and onions, making sure everything is evenly distributed in the skillet.
Step 9
Cook on medium-low heat for about 5-7 minutes, or until the edges begin to set.
Step 10
Carefully lift the edges of the omelette with a spatula and tilt the skillet to allow any uncooked eggs to flow to the edges and cook.
Step 11
Once the bottom is set and the top is almost cooked, cover the skillet with a lid and reduce the heat to low. Cook for another 2-3 minutes until the top is completely set and no longer runny.
Step 12
Remove from heat, sprinkle with fresh parsley, and let it sit for a minute before sliding the omelette onto a plate.
Step 13
Cut into wedges and serve warm.
Nutrition Facts
| Serving size | (854.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 716.0 |
| Total Fat 21.6g | 0% |
| Saturated Fat 6.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 746.4mg | 0% |
| Sodium 1624.7mg | 0% |
| Total Carbohydrate 93.7g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 11.1g | |
| Protein 42.8g | 0% |
| Vitamin D 172.6IU | 0% |
| Calcium 264.0mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 2628.5mg | 0% |
Source of Calories