High Protein Classic Potato Omelette
Elevate your breakfast or brunch game with this High Protein Classic Potato Omelette, a hearty and wholesome twist on the traditional Spanish-inspired dish. Packed with protein from whole eggs and egg whites, this satisfying recipe features tender potatoes layered with sautéed onions, vibrant red bell pepper, and a touch of grated parmesan cheese for added flavor. Chopped parsley adds freshness, while a golden crust creates irresistible texture. Perfect for meal prep or serving a crowd, this omelette is ready in just 40 minutes and makes four generous servings. Whether enjoyed on its own or paired with a crisp side salad, this recipe delivers nutrition and comfort in every bite. Keywords: high-protein breakfast, potato omelette, healthy brunch recipe, egg-based dish, easy skillet recipe.
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Recipe Information
Ingredients
- 4 eggs
- 4 egg whites
- 2 medium potatoes
- 2 tablespoons olive oil
- 1 small onion
- 0.5 red bell pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons grated parmesan cheese
Instructions
Begin by peeling the potatoes. Cut them into thin slices around 1/8-inch thick.
Chop the onion and red bell pepper into small, uniform pieces.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced potatoes to the skillet in a single layer. Season them with a pinch of salt and pepper.
Cook the potatoes for about 8-10 minutes, tossing occasionally, until they are tender and lightly golden. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and red bell pepper, sauté for 3-4 minutes until the vegetables are soft and the onion is translucent.
In a large bowl, whisk together the whole eggs and egg whites. Add the remaining salt and pepper, and mix well.
Combine the cooked potatoes, sautéed onion, and red bell pepper with the egg mixture. Stir in the chopped parsley and grated parmesan cheese.
Wipe the skillet clean and add a light coating of olive oil spray or a small amount of olive oil. Heat over medium-low heat.
Pour the potato and egg mixture into the skillet, spreading it evenly.
Cover the skillet with a lid and let the omelette cook gently for about 10-12 minutes, or until the edges are set and the top is nearly cooked through.
Carefully slide a spatula around the edges and under the omelette. If needed, use a plate to flip the omelette by inverting it onto the plate first then sliding it back into the skillet, uncooked side down.
Cook for an additional 2 minutes to ensure the omelette is cooked through.
Slide the finished omelette onto a cutting board, let it cool slightly, then slice into wedges.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 3070 mg | 133% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.8 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 315 mg | 24% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2738 mg | 58% | |
*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.
