Brunch

Potato and Spinach Omelet is for Breakfast.

Potato and Spinach Omelet takes 3 minutes to prepare.

Potato and Spinach Omelet takes 5 minutes to cook.

Potato and Spinach Omelet makes 1 servings.

The ingredients for Potato and Spinach Omelet are:

1 small red potato (just a little bigger than a golf ball) boiled, chopped
1/8 cup chopped white onion
1 Tbsp EVOO (Olive Oil)
1/4 cup chopped small fresh baby spinach
2 large eggs

Here is how you make Potato and Spinach Omelet:

Serves ONE.Heat up small pan with non-stick spray and EVOO.Chop up 1 small red potato (skin intact or removed, your call) and 1/8 cup white onion (more of a "kick" with white onion) and "fry" in pan. Mush it up a bit, stir in 1/4 cup chopped fine spinach. Beat eggs in bowl, pour about half into potato/onion mixture and stir until blended. Pour remaining egg over "potato pancake" and cook until able to flip over. Cook another minute or so until firmed. Serve on plate with salsa drizzled across, some sliced tomato and cheese is recommended.Yum!** THOSE WATCHING CHOLESTEROL - use 1 whole egg and 2 egg whites. Cholesterol - 212.5 mg Or if you like no yolk, 2 egg whites. Cholesterol - 0Number of Servings: 1Recipe submitted by SparkPeople user MRSHONEYC.

The nutritional information for Potato and Spinach Omelet is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 355.2

• Total Fat: 24.2 g
• Cholesterol: 425.0 mg
• Sodium: 153.7 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 2.6 g
• Protein: 15.3 g