Green Chiles & Cheddar Omelet
Recipe: #16423
December 20, 2014
Categories: Breakfast, Eggs, Peppers, Potatoes, One-Pot Meal, Brunch, Gluten-Free, High Protein, Low Carbohydrate, Vegetarian, Spicy, Kosher Dairy, more
"Made with frozen hash browns, it makes a quick meal for week day dinners"
Ingredients
Nutritional
- Serving Size: 1 (303.2 g)
- Calories 421.3
- Total Fat - 27.6 g
- Saturated Fat - 14.1 g
- Cholesterol - 463 mg
- Sodium - 780.9 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 3 g
- Sugars - 4.8 g
- Protein - 24.7 g
- Calcium - 347.2 mg
- Iron - 3.3 mg
- Vitamin C - 165.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat 1 tablespoon butter in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate.
Step 2
Combine eggs and hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
Step 3
Set a rack about 4 inches from the heat source; preheat the broiler.
Step 4
Brush the pan with the remaining butter; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes.
Step 5
Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.
Tips
No special items needed.