Green Onion Potato Omelette
I have leftover fingerling potato and decided to make potato omelette this morning. I love it when I have plenty of leftovers and allow myself to create something delicious for breakfast, lunch, dinner or snack. I try to practice healthy eating even though at times my friends will disagree. Portion control is key to eating what we truly love and why deprive yourself of eggs every morning.
- 2 eggs beatens
- 2-3 small fingerling potatoes, sliced
- 2 green onions sliced
- 1 1/2 teaspoon unsalted butter
- 1-2 tablespoon non-fat milk
- Dash of red pepper flakes
- Pinch of Kosher salt
- Small amount of Trader Joe’s shredded Mexican blend cheese
In a small skillet, melt butter, add green onions, fingerling potatoes, red pepper flakes, and Kosher salt. Beat eggs with a dash of salt in a bowl with a fork until well combined; pieces of egg white should no longer separate from the yolk; the egg should be well homogenized. Melt 1 1/2 teaspoons of unsalted butter on a non-stick skillet. Once the potatoes brown a bit, pour eggs and allow the eggs to settle for a few seconds. Using a spatula try to move the potato egg mixture around by tilting the pan making the omelette fluffy.
Sprinkle a little shredded Mexican blended cheese. Holding a rubber spatula, stir the eggs as fast as you can while shaking the pan with your other hand so the eggs coagulate uniformly.
Fold omelette onto a plate and serve immediately. Time to eat.
Ciao for now!!!