1.Heat 1 tablespoon oil in a 10-inch broiler-proof skillet over medium-low heat. Add potato, cover, and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Stir in garlic and all but 1 tablespoon of the scallions; season with salt and pepper and cook 1 minute.
2.In a large bowl, beat eggs until well combined. Add 1/4 cup each tomato and cheese; stir to combine. Add remaining oil to pan, and pour egg mixture over the potatoes.
3.Preheat broiler with rack 4 inches from the heat. Meanwhile, cook eggs on the stovetop, lifting the edges to allow uncooked egg to flow underneath, until the center is almost set, 8 to 10 minutes. Sprinkle remaining 1/4 cup cheese over the top, then broil in the oven until set, about 2 minutes.
4.In a small bowl, make a salsa by combining the remaining tomatoes, scallions, cilantro, and lime juice. Run a metal spatula around the edges of the pan and slide the omelette onto a platter. Serve cut into wedges with salsa.
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|Serving Size: 1 Serving (1280g)|
|Recipe Makes: 2-3 Servings|
|Calories from Fat: 1020 (60%)|
|Amt Per Serving||% DV|
|Total Fat 113.4g||151 %|
|Saturated Fat 37.8g||189 %|
|Monounsaturated Fat 43.5g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 4259.4mg||1311 %|
|Sodium 1669.9mg||58 %|
|Potassium 2187.2mg||58 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 28.4g|
|Protein 137.8g||197 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1695
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