Low Calorie Potato Mushroom Omelet
Ingredients
| 1 large baking potato, peeled and diced | ||
| vegetable cooking spray | ||
| 1/2 cup sliced mushrooms | ||
| 1/2 cup scallions, chopped | ||
| 4 eggs | ||
| 4 egg whites | ||
| 1/2 cup skim milk | ||
| 1 tsp kosher salt | ||
| 1/4 tsp black pepper | ||
| 1/2 cup shredded low-fat cheese |
This recipe contains 177 calories per serving.
Directions:
- Place diced potato in a small sauce pan and cover with water. Bring to a boil and cook for 10 minutes or until the potatoes are almost fork tender. Drain.
- Coat a 10 inch skillet with cooking spray and place over medium heat until hot.
- Saute the parboiled potatoes for about 5 minutes, then add mushrooms and scallions.
- Saute for an additional 5 minutes or until vegetables are tender.
- Spread the potato mixture in the bottom of a 9 inch square baking dish coated with cooking spray.
- Combine the eggs and egg whites in a large bowl and beat until frothy.
- Add milk, salt and pepper and beat until light and fluffy.
- Pour egg mixture over the potato mixture and bake at 350 degrees for 20 to 25 minutes or until lightly browned and puffy.
- Remove from oven and top with cheese. Place under a broiler for about 1 minute or until cheese starts to melt.
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