Baked Spanish Potato Omelet


Photo: flickr user avlxyz
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Ingredients

5 eggs
2 cups peeled, cooked, cubed potatoes
1 onion, finely chopped
1 green pepper, minced
12 green stuffed Spanish olives, slices
1 teaspoon salt
4 ounces lean, cooked ham, cubed

Preparation

1
Beat eggs until fluffy. Fold in remaining ingredients. Spray a round, non-stick cake pan with cooking spray for no-fat frying. Spoon in omelet mixture.
2
Bake at 350 degrees for 25 to 30 minutes until eggs are set. Cut into wedges.
3
The cooked ham can be replaced with leftover roast poultry, seafood or water packed tuna.

Tools

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Yield:

8.0 servings

Added:

Monday, December 28, 2009 - 2:57am

Creator:

Anonymous

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