Cheesy Country Omelet
20 Min(s)
20 Min(s) Prep
Need a quick breakfast for two? This hearty omelet, filled with peppers, potatoes and cheese, fits that bill nicely—it's ready in 20!
What You Need
Select All
2 servings
Original recipe yields 2 servings
2 Tbsp. oil, divided
1/2 lb. Yukon gold potatoes (about 2), chopped
1/4 cup chopped red peppers
4 eggs
1/4 tsp. black pepper
Let's Make It
1
Heat 1 Tbsp. oil in medium nonstick skillet on medium-high heat. Add potatoes and red peppers; cook 8 to 10 min. or until tender, stirring frequently. Transfer to bowl.
2
Whisk eggs and black pepper until blended.
3
Heat remaining oil in same skillet. Add eggs; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with vegetables and cheese; cook until egg mixture is set but top is still slightly moist. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. Slide or flip onto plate; cut in half.
Kitchen Tips
Tip 1
Serving Suggestion
Start off your day with this quick entrée. Serve with a seasonal fruit salad.
Tip 2
Special Extra
Garnish with chopped green onions before serving.
Nutrition
Calories
410
Calories From Fat
0
% Daily Value*
Total Fat 27g
35%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 385mg
128%
Sodium 260mg
11%
Total Carbohydrates 22g
8%
Dietary Fiber 3g
11%
Sugars 1g
2%
Protein 19g
38%
Vitamin A
25%
Vitamin C
25%
Calcium
15%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
2 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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