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Nutrition Facts
Serving Size 1 (356g) Recipe makes 4 servings
Calories 368
Calories from Fat 140		(38%)
Amount Per Serving		%DV
	Total Fat 15.6g	23%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 320mg		106%
Sodium 236mg		9%
Potassium 984mg		28%
Total Carbohydrate 39.4g		13%
	Dietary Fiber 6.0g	23%
	Sugars 6.0g
Protein 18.4g		36%
detailed view... how is this calculated?

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Recipe #140644 | 35 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Oct 10, 2005

I just love eggs and often eat breakfast for dinner. Came across this recipe on the Internet and decided to post it for the Zaar World Tour. This particular one is so loaded with good things, it's a one dish meal. Or you can serve it with a simple salad and a little garlic or peasant bread. The original recipe calls for 4 tablespoons of oil, but I'm planning to cut that in half.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs potatoes (about 3 medium sized)
salt and black pepper
1 medium red onion, chopped
1 garlic clove, crushed
1 medium red pepper, diced
2-4 tablespoons olive oil
4 ounces frozen peas
2 tablespoons chopped fresh parsley
6 large eggs
2 ounces low-fat cheddar cheese, grated (mild is best)

Directions

1
Peel and cut the potatoes in 1/2 - 3/4 inch cubes. Cook in boiling, salted water for 5 minutes or until tender. Drain.
2
While potatoes are cooking chop the onions and peppers, crush the garlic.
3
Heat half the oil in a large frying pan, add the onions and garlic, cook for 4 minutes, add the red pepper and peas, cook for 3 minutes then transfer to a plate.
4
Heat the remaining oil in the pan, add the potatoes and cook for 8 minutes stirring, add the onion mixture, sprinkle the parsley, and mix well with the potatoes.
5
Beat the eggs, add with the cheese and season with pepper to taste. Pour over the mixture evenly. Reduce the heat and cook for about 10 minutes or until the eggs are set.
6
This omelette works well either hot or served at room temperature.

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Featured Reviews for This Recipe

From: chia

On Jun 5, 2008

made for zwt4, this is a great brunch or lunch dish. i parboiled the potatoes so they would cook quicker in the skillet and i also covered the pan so the eggs would set evenly. this sliced up well and is more like a frittata .

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From: ElleFirebrand

On Jun 4, 2008

I was really looking forward to this, and perhaps I rushed the recipe too much. There are quite a few steps! Basically, I found that even on the lowest setting, the bottom of the eggs burned and the top was still quite wet. Made for ZWT 4, European Union challenge.

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From: sugarpea

On Mar 22, 2006

What a great omlette. It has beautiful colors, a delicious flavor combination and the eggs are delightfully moist while the potatoes remain browned and crisp. I added some zucchini and undoubtably used more cheese than called for. Normally I cut way back on the oil, but I didn't in this case. It was necessary to keep the potatoes from sticking and drying out. I did cover the pan as soon as I poured the eggs on and recommend you do as well, otherwise it takes too long and the potatoes get too dark. In fact, I used a spatula to cut the omlette and let the still-liquid egg seep down to the bottom after a few minutes.

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From: NcMysteryShopper

On Oct 21, 2005

This is a beautiful omelet with such wonderful flavors! The only thing i did differently was to use 1/3 a cup of leftover Fried Potatoes with Vegetables (Fried Potatoes With Vegetables). I can honestly say, this is by far the best omelet I have eaten! Thanks Toni

1 person found this review helpful

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