Heart-Healthy Mashed Idaho® Potato Omelet
Download Hi-Res Image »
|Makes: 1 serving|
|Amount per serving|
|Cholesterol 5 mg|
|Sodium 360 mg|
|Protein 21 g|
Combining time-tested favorites, this egg and mashed potato omelet is guaranteed to stave off hunger until well into midday.
- ⅓ cup egg substitute
- 2 egg whites
- 4 tablespoons prepared mashed Idaho® potatoes
- 1 tablespoon (heaping) fat-free Greek yogurt
- 1 tablespoon thinly sliced green onion
- 2 tablespoons grated low-fat cheddar cheese
- Whisk together egg substitute and whites.
- Make omelet in the standard method, but do not fold.
- When the omelet is cooked, spread mashed potatoes on top.
- Put yogurt on top of potatoes.
- Add the green onion and grated cheese.
- Put briefly under a warmer or in the oven to melt cheese.
- Serve with a fruit garnish