Artichoke, Goat Cheese, and Potato Omelet

Ingredients

  • 1 small unpeeled Russet potato
  • 1 teaspoon olive oil, divided
  • 1/4 cup chopped onion
  • 2 tablespoons finely chopped red bell pepper
  • 4 drained canned artichoke hearts, coarsely chopped
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 4 large egg whites
  • 2 large eggs
  • 1/4 cup (1 ounce) crumbled goat cheese

Description

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