What's This?
Serving size 2
Total Time


2 tsp extra-virgin olive oil, divided1 cup frozen hash-brown potato or diced cooked potato1 can (4-1/2-ounce) chopped mild green chiles4 large egg½ tsp hot sauce, such as Tabasco¼ tsp salt, or to taste freshly ground pepper to taste½ cup grated pepper Jack or cheddar cheese¼ cup chopped scallion¼ cup coarsely chopped fresh cilantro or parsley


1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.

2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.

3. Set a rack about 4 inches from the heat source; preheat the broiler.

4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories 342
  • Calories from fat 216
  • Total Fat 24gm 37%
  • Saturated Fat 9gm 45%
  • Monounsaturated Fat 7gm
  • Sodium 753mg 31%
  • Total Carbohydrates 11gm 4%
  • Fiber 2gm 2%
  • Protein 21gm
  • Cholesterol 453mg 151%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Healthy, Low Calorie, Vegetarian, Egg, Potato, Mexican, 30 Minute, Easy, One-Dish, Skillet, Summer

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