Green Onion Omelet

20 min · Serves 4

From USDA MyPlate Kitchen. A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations

What goes in

• 1 canlow-sodium sliced potatoes
• 14.8 mlvegetable oil
• 1whole egg
• 3egg whites
• 44.4 ml1% low-fat milk
• 1.2 mlsalt
• ½ cupham, diced
• ½ canlow-sodium tomatoes
• 14.8 mlgreen onion

How to cook it

1. Open and drain can of sliced potatoes. Cut sliced potatoes into strips.
2. In a large skillet over medium heat, lightly brown potatoes in the vegetable oil for 5 to 10 minutes.
3. In a mixing bowl, add egg, egg whites, milk, and salt. Mix well
4. Stir in ham, tomatoes, and green (or wild) onions.
5. Pour egg mixture over potatoes in the skillet.
6. Cover skillet and continue to cook eggs over medium heat until firm, not runny (about 8 minutes).
7. Cut the omelet into four pieces and serve.

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