Potato Omelet Recipe

How to Make Potato Omelet?


Serve: 6



3 oz peeled and grated old potatoes
1 grated onion
3 crushed garlic cloves
1 peeled and grated large carrot
6 sprays olive oil
1 peeled and sliced yellow bell pepper
1 trimmed and sliced large zucchini
5 oz halved cherry tomatoes
3 eggs
4 egg whites
1 tablespoon snipped chives


  • Soak the potatoes in a large bowl of cold water for 20 minutes. Drain, rinse, and dry on paper towels.

  • Heat a heavy-bottom nonstick skillet with sprays of oil. Add in the potatoes, onion, garlic and carrot.

  • Stir while cooking over low heat for 6 minutes.

  • Add in the bell pepper and zucchini. Cover and cook for 4 minutes. Stir occasionally.

  • Open the cover and add in the tomatoes and cook for another 3 minutes.

  • In a bowl, beat together the eggs, egg whites and chives. Add the pepper to taste. Pour the eggs mixture over the vegetable mixture.

  • Stir the eggs from the sides of the skillet towards the center and cook for 4 minutes.

  • Transfer to the serving plate. Slice and serve.

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