Mexican

Potato, Egg, Cheese, and Salsa Omelette is for Breakfast.

Potato, Egg, Cheese, and Salsa Omelette takes 5 minutes to prepare.

Potato, Egg, Cheese, and Salsa Omelette takes 15 minutes to cook.

Potato, Egg, Cheese, and Salsa Omelette makes 1 servings.

The ingredients for Potato, Egg, Cheese, and Salsa Omelette are:

Extra tt. olive oil (1 teas.)
Cubed potatoes (1/3 large potato)
Cubed onion (1.4 cup)
1/4 cup Egg Beaters
2% shredded Cheddar Cheese (1/4 cup)
Salsa (opt., but counted in Nutritional Chart tally)

Here is how you make Potato, Egg, Cheese, and Salsa Omelette:

Cut potato portion into cubes; place in frying pan with oil. Cook for 8-10 minutes, stirring twice. Sautee onion (I always chop onions and keep them in my freezer in a sandwich Ziplock); add to potatoes. When potatoes have turned lt. brown and onion is clear, pour egg substitute over top. Wait about 2 minutes and sprinkle grated cheese over top. Fold over and serve. Add salsa as an option (salsa is counted in Nutrition Chart tally.Number of Servings: 1Recipe submitted by SparkPeople user KATESACUTUP.

The nutritional information for Potato, Egg, Cheese, and Salsa Omelette is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 196.1

• Total Fat: 6.2 g
• Cholesterol: 6.6 mg
• Sodium: 266.6 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 2.9 g
• Protein: 11.0 g

Potato, Egg, Cheese, and Salsa Omelette is Mexican cuisine.

The dietary needs meet for Potato, Egg, Cheese, and Salsa Omelette is Low Fat