- 8 eggs
1 large red pepper -chopped
1 large idaho potato - chopped qtr inch cubes
1 medium vidalia onion - chopped
4 tbsp - olive oil
4 tbsp parmesan cheese
salt & pepper
In a deep frying pan (10" diameter), fry potatoes in olive oil until semi soft, add in pepper & onion until all are soft but not mushy.
In separate bowl, scramble eggs, parmesan cheese, salt & pepper.
Add egg mix to veggie mix in frying pan. Cook on low-medium heat until eggs start to cook from bottom to the edges. When edges are firm, take a large dinner plate (size of pan) and put over pan and flip omelet into dish. Then slide the omelet back into the pan with a spatula. Let omelet cook until eggs are firm but not dry. Slide omelet back onto cleaned dish.
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