Potato Omelet

This delicious Potato Omelet features onions, green pepper and hash browns with egg substitute and low fat cheese for a healthy and filling start to the day. Serve with toast and juice for a complete meal even the kids will love.

Hash brown potatoes


  • 1 onion, chopped
  • 1/2 Cup green pepper, chopped
  • 1 3/4 Cup frozen hash browns, thawed
  • 2 Cups egg substitute
  • 1/4 Cup of water
  • 1/8 tsp pepper
  • 3 slices of low fat American cheese


Coat a skillet with non-stick cooking spray and place over medium heat.

Sauté onions and green peppers until tender.

Stir in the potatoes and cook 5 minutes longer.

Whisk egg substitute, water and pepper together in a small bowl.

Pour the egg blend over the vegetables in the skillet.

Cook for 5 minutes making sure all the egg is set.

Place cheese slices on one half of the egg.

Fold the other half over the cheese and cook for 1 minute to melt the cheese.

Serves 4.


For variety, add chopped tomatoes to the egg before adding to the skillet.

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