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Potato Omelette Appetizers

Holiday.Cook's picture
Ingredients
  Frozen loose-pack hash brown potatoes 3 1⁄2 Ounce, partially thawed (1 Cup)
  Sliced green onions and tops 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Eggs 4
  Salt 1⁄4 Teaspoon
  Chopped pimiento stuffed green olives 2 Tablespoon
  Shredded monterey jack cheese 2 Ounce (1/2 Cup)
Directions

In 10-inch skillet, cook potatoes and green onions in butter over medium-low heat for 3 minutes.
Season with salt.
Beat eggs and the 1/4 teaspoon salt until thick and lemon colored.
Pour over potatoes in skillet; cover and cook over low heat 3 to 4 minutes or till omelet is set.
Sprinkle olives and cheese over top.
Cover and continue cooking till cheese is melted.
Cut in eight wedges.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Preparation Time: 
5 Minutes

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4.10278
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 819 Calories from Fat 565

% Daily Value*

Total Fat 63 g97.6%

Saturated Fat 31.6 g158.1%

Trans Fat 0 g

Cholesterol 960.4 mg320.1%

Sodium 1847.7 mg77%

Total Carbohydrates 25 g8.4%

Dietary Fiber 2.9 g11.4%

Sugars 1.9 g

Protein 40 g80.1%

Vitamin A 58.5% Vitamin C 23.1%

Calcium 52.3% Iron 24.2%

*Based on a 2000 Calorie diet

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Potato Omelette Appetizers Recipe