August 07, 2015
"This frittata-style potato omelet, it's essentially fried mashed potatoes with some egg to hold it together. Those who are used to ham and cheese omelettes and the like may find this dish a little on the plain side. For those people, I recommend sprinkling some cheese on top i used instant mashed potatoes for this ,its a lighter potato cake , so would be a good side for breakfast thats easy"
- Serving Size: 1 (201.7 g)
- Calories 278.4
- Total Fat - 16.9 g
- Saturated Fat - 7.7 g
- Cholesterol - 303 mg
- Sodium - 982.3 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 2.3 g
- Sugars - 2.3 g
- Protein - 11.9 g
- Calcium - 70.7 mg
- Iron - 2.1 mg
- Vitamin C - 19.7 mg
- Thiamin - 0.1 mg
Crack the eggs and separate the egg whites from the egg yolks.
Lightly beat the yolks and mix them into the mashed potatoes along with the melted (and cooled) butter, milk, lemon juice, chives and seasonings.
Melt the additional butter in an OVEN-SAFE (or skillet )omelet pan over medium heat.
Whisk the egg whites until stiff and fold them into the potato mixture.
Pour the combined mixture into the hot omelet pan.
Cook until golden brown on the bottom(about 6 to 8 minutes).
Place the pan under the broiler to finish and puff it up (about 5 minutes).
Slice into 3 wedges and serve while hot.
Tips & Variations
No special items needed.