Prep: 10 min, Cook: 10 min.
- 1 Tbs. olive oil or butter
- 2 small baked potatoes, diced
- 1 large onion, minced
- 1 tomato, seeded and diced
- 1/4 cup chopped pimentos
- 2 tsp. fresh parsley, minced
- 1 clove garlic, crushed
- 8 eggs, whisked
Add oil to a large skillet. Add next 6 ingredients. Cook for about 5-7 minutes, or until tender, stirring as needed. Stir in eggs. As eggs begin to cook, gently lift sides of omelet and tilt pan to allow uncooked portions of the egg to flow underneath. Cook until eggs are set but still moist. Transfer to a serving platter. Serve hot.
Per serving: calories 243, fat 12.5g, 46% calories from fat, cholesterol 374mg, protein 13.2g, carbohydrates 19.8g, fiber 2.5g, sugar 6.4g, sodium 121mg, diet points 5.9.
Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.0, Bread: 0.6, Lean meat: 1.6, Fat: 1.6, Sugar: 0.0, Very lean meat protein: 0.0
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