Low Calorie Potato Mushroom Omelet


  • 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.


  • 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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