Light Hash Brown Omelette
Discover the perfect fusion of breakfast favorites with this Light Hash Brown Omelette—an irresistible combination of crispy, golden hash browns layered atop fluffy, veggie-packed eggs, all finished with melty cheddar cheese. This quick and easy recipe highlights simple, wholesome ingredients like grated potatoes, onions, and bell peppers, seasoned to perfection and cooked in a single skillet for minimal cleanup. Ready in just 25 minutes, it’s an ideal dish for busy mornings or a satisfying brunch, offering a balanced blend of textures and flavors that are sure to delight. Garnished with fresh chives for a pop of color and flavor, this versatile omelette is the ultimate comfort food made lighter. Whether you're searching for "easy homemade breakfast recipes" or "healthy hash brown omelette," this dish is a must-try!
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Recipe Information
Ingredients
- 2 medium Potatoes
- 3 large Eggs
- 0.5 medium Onion
- 0.25 medium Bell pepper
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Olive oil
- 0.25 cups Cheddar cheese
- 1 tablespoon Chives (optional)
Instructions
Peel the potatoes and grate them using a large-hole grater. Use a kitchen towel or cheesecloth to squeeze out the excess moisture from the grated potatoes.
Finely dice the onion and bell pepper.
Crack the eggs into a small bowl, add salt and black pepper, and whisk until well combined.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the grated potatoes and press them down into an even layer. Cook for 3-4 minutes until the bottom is golden and crispy.
Flip the hash browns carefully to cook the other side for another 3 minutes. Remove the hash browns from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion and bell pepper for 2-3 minutes until softened.
Pour the whisked eggs over the vegetables in the skillet. Let the eggs cook undisturbed for about 1 minute until they begin to set around the edges.
Carefully place the cooked hash browns on top of the eggs. Sprinkle the cheddar cheese evenly over the hash browns.
Cover the skillet with a lid and reduce the heat to low. Cook for another 2-3 minutes or until the cheese melts and the eggs are fully cooked.
Gently slide the omelette onto a plate and garnish with chopped chives, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.6 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 286 mg | 22% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2622 mg | 56% | |
*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.
