Green Onion Omelet
In the spring, in areas where they grow, wild onions can be used in place of green onions. Yellow or white onions work as well.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
156
Calories
9g
Protein
17g
Carbs
6g
Fat
3g
Fiber
3g
Sugar
402mg
Sodium
Saturated Fat 1 g · Cholesterol 59 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
low-sodium sliced potatoes, drained
1 can · about 15 ounces
vegetable oil
1 tablespoon
egg
1 whole
egg whites
3
1% low-fat milk
3 tablespoons
salt
1/4 teaspoon
ham, diced
1/2 cup
no salt added tomatoes, drained
1/2 can · about 8 ounces
green onion (or wild onion), chopped
1 tablespoon
Instructions
- 1
Open and drain can of sliced potatoes. Cut sliced potatoes into strips.
- 2
In a large skillet over medium heat, lightly brown potatoes in the vegetable oil for 5 to 10 minutes.
- 3
In a mixing bowl, add egg, egg whites, milk, and salt. Mix well.
- 4
Stir in ham, tomatoes, and green (or wild) onions.
- 5
Pour egg mixture over potatoes in the skillet.
- 6
Cover skillet and continue to cook eggs over medium heat until firm, not runny (about 8 minutes).
- 7
Cut the omelet into four pieces and serve.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations
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