Prep Time: 10 Mins
Cook Time: 8 Mins
Makes: 1 Serving
Ingredients
¼ cup frozen cubed potatoes
2 tablespoons chopped onion
2 tablespoons diced red bell pepper
1 clove minced garlic
3 eggs
1½ tablespoons minced chopped fresh parsley
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon sliced pitted green olives
2 tablespoons shredded reduced-fat cheddar cheese
Instructions
In a large non-stick skillet that has been coated with vegetable spray, combine potatoes, onion, pepper, and garlic, sauté 8 minutes. Combine eggs, parsley, salt and pepper: add to skillet. With spatula, carefully push cooked portions at edges toward center so uncooked toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portion as necessary. When top is thickened and no visible liquid egg remains, add green olives and cheese. With spatula, fold omelet in half. Invert the omelet onto a plate with a quick flip of the wrist or slide the omelet from the pan onto a serving plate.