Breakfast

Persian tomato egg potato omelette is for Breakfast.

Persian tomato egg potato omelette takes 10 minutes to prepare.

Persian tomato egg potato omelette takes 15 minutes to cook.

Persian tomato egg potato omelette makes 5 servings.

The ingredients for Persian tomato egg potato omelette are:

1.5 medium (2-1/4" to 3-1/4" dia.) Potato, raw
5 large Egg, fresh, whole, raw
40 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
0.35 cup Tomato Paste
0.4 tsp Salt
1 large Onions, raw

Here is how you make Persian tomato egg potato omelette:

Cook togetherServing Size: Makes 5 eggs or 3-4 servings Number of Servings: 5Recipe submitted by SparkPeople user FBEEZY.

The nutritional information for Persian tomato egg potato omelette is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 216.8

• Total Fat: 13.0 g
• Cholesterol: 186.0 mg
• Sodium: 413.0 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 2.9 g
• Protein: 8.5 g