Swiss Cheese and Potato Omelet
|Serving Size||½ of recipe|
|Total Fat|| 22 g|
|Saturated Fat|| 8.5 g|
|Sodium|| 493 mg |
|Total Carbohydrate|| 18 g|
|Dietary Fiber|| 8.5 g |
|Protein|| 22 g|
|Small yellow potato||1 |
|Large eggs||4 |
|Water||¼ cup |
|Salt||¼ teaspoon |
|Freshly ground pepper to taste|
| Olive oil||2 teaspoons|
|Garlic, minced||1 clove |
| Swiss cheese, shredded||½ cup|
|Scallion, thoroughly rinsed and chopped||1 |
|Fresh chives, chopped||1 tablespoon |
- Wash and scrub potato. Slice in half and place in a small pot. Fill the pot with water, cover, and then place over high heat. When water starts boiling reduce heat to low. Simmer until potato is soft when pricked with a fork. (Total cooking time will be about 15-20 minutes.) Let cool slightly and then cut into half moon slices.
- Whisk together eggs, water, salt, and pepper.
- Heat olive oil in a medium to large nonstick skillet over medium heat. Add garlic and potatoes. Cook for 1-2 minutes.
- Add egg mixture to the pan, rotating the pan until evenly distributed. Cook until the egg mixture starts to set. Add the Swiss cheese and scallions, fold the omelet in half, and cook for another minute. Slice omelet in half and then slide onto plates. Top with the fresh chives.
3 medium fat meats; 1 starch; 1 fat
Top fresh mixed greens with sliced tomatoes, sliced cucumbers, and chopped chives. Drizzle with olive oil and vinegar.
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