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–+ servings

GARDEN OMELETTE 25/25

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1
Calories 310 kcal

Ingredients
  

  • Cooking Spray
  • 1 20oz Package Frozen O'brien Potatoes (Orida Brand)
  • 6 oz Pre-Sliced Cremini Mushrooms (Substitute Baby Portobellos if Needed)
  • 1/2 tsp Salt Devided
  • 4 tsp Butter Devided
  • 3 cup Egg Beaters Liquid Eggs
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup Bagged Baby Spinach Leaves
  • 1 cup Crumbled Goat Cheese (Simple Truth Organic Goat Cheese Crumbles)
  • 2 Medium Cantaloupe Cut Into 8 Wedges

Instructions
 

  • 1. Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray. Add potatoes to pan; sauté 10 minutes, stirring occasionally. Stir in mushrooms and 1/4 teaspoon salt; sauté 8 minutes or until potatoes are tender, stirring occasionally. Remove from pan; set aside.
    2. Wipe the pan clean with paper towels. Melt 2 teaspoons butter in skillet over medium-high heat. Combine Egg Beaters, remaining ¼ tsp. salt, and pepper in a bowl, stirring with a whisk until frothy. Pour half of the egg mixture into the pan, and stir briskly with a heatproof spatula for about 10 seconds or until egg starts to thicken. Carefully loosen set edges of omelet with spatula, tipping the pan to pour uncooked egg to the sides. Continue this procedure for about 10 to 15 seconds or until almost no runny egg remains.
    3. Remove pan from heat; arrange half of potato mixture, ½ up spinach, and ¼ cup cheese over omelet in pan. Run spatula around edges and under omelet to loosen it from pan. Fold omelet in half. Slide omelet from pan onto a platter. Cut in half crosswise. Repeat procedure with remaining butter, egg mixture, potato mixture, spinach, and cheese.

Nutrition

Serving: 41/4 Omelete; 2 cantaloupe wedgesCalories: 310kcalCarbohydrates: 28.2gProtein: 26.7gFat: 11gSaturated Fat: 7gCholesterol: 45.2mgSodium: 574mgSugar: 10.8g
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