Heart-Healthy Classic Potato Omelette
Elevate your breakfast or brunch with this Heart-Healthy Classic Potato Omelette, a lighter twist on the beloved Spanish tortilla. Packed with nutrient-rich ingredients like thinly sliced potatoes, vibrant red bell pepper, and savory onion, this recipe uses fluffy egg whites to reduce cholesterol while keeping the flavors rich and satisfying. A touch of olive oil enhances the dish with a Mediterranean flair, while fresh garlic and parsley add layers of depth and freshness. Perfectly cooked either on the stovetop or finished under the broiler, this omelette is a versatile, guilt-free option that’s perfect for breakfast, lunch, or a wholesome snack. Ready in just 40 minutes, it’s an easy, nutritious way to start your day.
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Recipe Information
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
Instructions
Wash and peel the potatoes. Slice them thinly (about 1/8 inch thick) using a mandoline slicer or a sharp knife.
Peel and thinly slice the onion. Deseed and chop the red bell pepper into small strips. Mince the garlic cloves.
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.
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.
In a large mixing bowl, whisk the egg whites until frothy. Stir in the cooked potato and vegetable mixture.
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.
Pour the egg and vegetable mixture back into the pan, spreading it evenly.
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.
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.
Once cooked, slide the omelette onto a serving plate. Garnish with freshly chopped parsley.
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
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 150.1 g | 55% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 16.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4004 mg | 85% | |
*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.
