This is such a filling and tasty brunch meal everyone can enjoy.
- 1 large potato, thinly sliced
- 2 sliced Portobello Mushrooms
- 1/8 cup butter, divided
- 1/4 cup sliced green onions
- ¼ diced red bell pepper
- 8 large eggs
- 1/4 cup 2% milk
pepper to taste or add a little hot sauce if you prefer
Directions
- In a large skillet, cook potatoes in 2 tablespoons butter for 10 minutes or until browned and tender. Add in mushrooms, onions and bell peppers and cook for another 5 minutes; set aside and keep warm.
- In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs and milk. Add egg mixture to skillet (mixture should set immediately at edges).
- As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on one side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.
Nutrition Facts
1 piece: 375 calories, 22g fat (11g saturated fat), 404mg cholesterol, 223mg sodium, 35g carbohydrate (3g sugars, 4g fiber), 17g protein.
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