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Mexican Potato Omelet
- prep: 20 min
- cook: 0 hr
- total: 20 min
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This Mexican-style take on a frittata makes a perfect item for brunch or a great light lunch on its own. Serve it hot or at room temperature.
Ingredients
- 2 tablespoons olive oil
- 1 red-skinned potato (6 ounces), well scrubbed, halved, and thinly sliced
- 3 garlic cloves, finely chopped
- 2 scallions, thinly sliced
- Coarse salt and ground pepper
- 8 large eggs
- 1 1/4 cups plum tomatoes, coarsely chopped (about 2 tomatoes)
- 1/2 cup shredded pepper jack cheese (2 ounces)
- 2 tablespoons chopped cilantro
- 1/2 teaspoon fresh lime juice
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 154 % Daily Value *
- Total Fat: 11 g 16.75%
- Saturated Fat: 3 g 17.23%
- Trans Fat: 0 g %
- Cholesterol: 13 mg 4.17%
- Sodium: 115 mg 4.78%
- Calcium: 112 mg 11.21%
- Potassium: 298 mg 8.51%
- Magnesium: 0 mg 0%
- Iron: 1 mg 4.61%
- Zinc: 0 mg 0%
- Total Carbohydrate: 10 g %
- Dietary Fiber: 1 g 5.57%
- Sugar: 0 g
- Protein: 5 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 17.47%
- Vitamin C 28.58%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
