Parmesan Potato Omelet

This Parmesan and potato omelet has plenty of seasoning and is quick to prepare for a gourmet breakfast treat.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 863 Calories

Ingredients

• 6 eggs
• 1 teaspoon butter
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon grated Parmesan cheese
• ¼ teaspoon ground black pepper
• 1 ½ teaspoons olive oil
• ½ teaspoon dried parsley
• ½ teaspoon celery salt
• ¼ teaspoon sea salt
• ⅓ cup frozen hash brown potatoes, thawed
• 1 tablespoon safflower oil
• 1 (8 ounce) package frozen stir fry vegetable blend, thawed
• 1 tablespoon coconut milk-based creamer

Recipe Instructions

Step 1

Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.