Recipe: Parmesan Potato Omelet

I wanted this cheesy nevertheless easy. Parmesan is less messy than Cheddar.

Parmesan Potato Omelet Ingredients

• 1 tablespoon safflower oil

• 1? teaspoons olive oil

• ? cup frozen hash brown potatoes, thawed

• 6 eggs

• 1 (8 ounce) package frozen mix fry vegetable blend, thawed

• 1 tablespoon coconut milk-based creamer

• 1 tablespoon grated Parmesan cheese

• 1 teaspoon butter

• teaspoon onion powder

• teaspoon garlic powder

• teaspoon celery salt

• teaspoon dried parsley

• teaspoon ocean salt

• teaspoon ground black pepper

How to Make Parmesan Potato Omelet

1. Heat safflower lubricant with every one other accompanied by olive lubricant inside a skillet over means of communication heat; prepare mix potatoes until cooked into and not here of with every one other accompanied by softly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, ocean salt, with every one other accompanied by black sprinkle to potatoes. Cover skillet with every one other accompanied by cook, stirring frequently, until eggs are place with every one other accompanied by scrambled with every one other accompanied by vegetables are tender, 10 to 15 minutes.

Parmesan Potato Omelet Nutritions

• Calories: 863 calories

• Carbohydrate: 42.8 g

• Cholesterol: 1131.2 mg

• Fat: 59.8 g

• Fiber: 10.2 g

• Protein: 48.6 g

• SaturatedFat: 16 g

• ServingSize:

• Sodium: 1839.8 mg

• Sugar: 3.1 g

• TransFat:

• UnsaturatedFat:

Source: Parmesan Potato Omelet