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Nutrition Facts
Serving Size 1 (339g) Recipe makes 1 servings
Calories 454
Calories from Fat 307		(67%)
Amount Per Serving		%DV
	Total Fat 34.1g	52%
	Saturated Fat 18.1g	90%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 473mg		157%
Sodium 207mg		8%
Potassium 648mg		18%
Total Carbohydrate 19.7g		6%
	Dietary Fiber 2.0g	7%
	Sugars 1.8g
Protein 17.9g		35%
detailed view... how is this calculated?

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Recipe #202526 | 10 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: lazyme
Dec 30, 2006

This is a recipe I came up with trying to duplicate my favorite omelet from an old local Seattle restaurant called the Steak and Eggs. I usually use leftover potatoes from Pan-Browned Potatoes With Red Pepper and Whole Garlic and often times make this in the microwave with my microwave omelet maker.

SERVES 1 (change servings and units)

Ingredients

2 large eggs, beaten
2 tablespoons water
salt and pepper
1/2 cup potato, cooked, cubed
1/2 cup sour cream
2 tablespoons green onions, sliced

Directions

1
Beat eggs with water; season with salt and pepper. Set aside. Spray an 8-inch omelet pan or nonstick skillet with cooking spray. Heat skillet over medium heat.
2
Add potatoes to skillet. Heat until heated through. (Or microwave until heated through). Set aside.
3
Pour eggs into skillet. (Eggs should set immediately at edges). With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving cooked portions as necessary.
4
Spoon potatoes over half of the omelet. Spoon sour cream over the potatoes. Sprinkle green onions over the sour cream. Cook for about 30 seconds more. Slide from pan onto plate.
5
Top omelet with a dollop of sour cream and green onions if desired.

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Featured Reviews for This Recipe

From: Emily Elizabeth

On Jun 17, 2008

Very tasty omelet! I used Pan-Browned Potatoes With Red Pepper and Whole Garlic for the diced potatoes. I think next time I will use less sour cream. I made this for ZWT4. Thanks for sharing a great recipe!

0 people found this review helpful

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From: Lainey6605

On Jun 13, 2008

This made a delicious breakfast for us. I had some leftover potatoes and used those which made it very easy. I used reduced-fat sour cream. It was wonderful and satisfying. Made for ZWT4 for the Tastebud Tickling Travellers.

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From: **Mandy**

On Jun 12, 2008

This is a really nice brekky, never would have thought of adding sour cream to an omelette but it is lovely. I used leftover Armenian potatoes and also added some chopped onion & red capsicum, didn't have any spring onions unfortunately but it was still great. Made for ZWT 4.

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From: ~Nimz~

On Jan 5, 2007

YUMYUMYUM is all I can say about this delicious omelet. I made this just as directed but cut the sour cream to about a tablespoon (which I felt was plenty) and added a little cheese. DH loved it. It turned out nice and brown on the outside and very light and fluffy on the inside. Great. Thanks lazyme.

3 people found this review helpful

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