Spanish Omelet
Minutes Prep Time: 10
Minutes Total Time: 20
Servings: 2
Difficulty: easy
Minutes Prep Time: 10
Minutes Total Time: 20
Servings: 2
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups frozen hash brown potatoes, shredded style
3/4 cup Southwest vegetable blend
3/4 teaspoon Mexican seasoning blend, divided
4 eggs, lightly beaten
1/4 cup shredded reduced fat Cheddar cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 261 mg | 26% |
Carbohydrate | 25 g | 8% |
Cholesterol | 383 mg | 128% |
Total Fat | 15 g | 23% |
Iron | 3 mg | 14% |
Calories | 318 kcal | 16% |
Sodium | 376 mg | 16% |
Protein | 21 g | 41% |
Saturated Fat | 5 g | 27% |
Sugars | 3 g | 0 |
Vitamin C | 23 mg | 39% |
Spray 8-inch nonstick skillet with cooking spray; heat over medium-high heat. Add potatoes, vegetables and 1/4 teaspoon of the seasoning. Cook 6 minutes or until potatoes are lightly browned, stirring occasionally.
Combine eggs, cheese and the remaining seasoning; pour over potatoes and vegetables. Reduce heat to medium; cover with lid and cook 8 minutes or until set.
Invert skillet onto serving plate. Cut omelet into 4 wedges and serve.
If Mexican seasoning blend is unavailable, use 1-1/2 teaspoons taco seasoning instead.
Spanish Omelet