Low Fat Classic Potato Omelette
Elevate your breakfast or brunch game with this Low Fat Classic Potato Omelette, a lighter take on the timeless Spanish-inspired dish. Perfectly tender boiled potato slices are combined with sautéed onions and enveloped in a creamy mixture of whole eggs, egg whites, and a touch of low-fat milk for a silky, protein-packed finish. Enhanced with a sprinkle of fresh parsley and seasoned with salt and pepper, this omelette delivers all the comforting flavors of the traditional recipe while keeping it heart-healthy. Ready in just 35 minutes, this simple one-skillet meal is ideal for a nourishing start to your day or a satisfying midweek dinner. Serve it warm and slice into wedges for a dish that's low in fat yet full of flavor.
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Recipe Information
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
Instructions
Peel the potatoes and cut them into small, thin slices.
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.
While the potatoes are cooking, chop the onion finely.
In a non-stick skillet, spray a light coating of non-stick cooking spray and heat over medium heat.
Add the onions to the skillet and sauté until they become translucent, about 3-4 minutes.
In a large bowl, whisk together the eggs, egg whites, low-fat milk, salt, and black pepper until completely blended.
Add the drained potato slices to the skillet with the onions and gently stir to combine.
Pour the egg mixture over the potatoes and onions, making sure everything is evenly distributed in the skillet.
Cook on medium-low heat for about 5-7 minutes, or until the edges begin to set.
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.
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.
Remove from heat, sprinkle with fresh parsley, and let it sit for a minute before sliding the omelette onto a plate.
Cut into wedges and serve warm.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 1625 mg | 71% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 11.1 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 264 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2628 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.
