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Home » Recipes » Baked Spanish Potato Omelet

Baked Spanish Potato Omelet Recipe

Name: Baked Spanish Potato Omelet
Ingredients: 5 large eggs; 2 c. peeled, cooked, cubed potatoes; 1 onion, finely minced; 1 green pepper, chopped; 12 green stuffed Spanish olives, slices; 1 teaspoon salt; 4 ounce lean, cooked ham, cubed

by CookEatShare Cookbook

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Servings: 4

Ingredients

Cost per serving $1.17 view details

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

Directions

Beat large eggs till fluffy. Mix in remaining ingredients. Spray a round, non-stick cake pan with cooking spray for no-fat frying. Spoon in omelet mix.Bake at 350 degrees for 25 to 30 min till large eggs are set. Cut into wedges.
The cooked ham can be replaced with leftover roast poultry, seafood or possibly water packed tuna.

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Amount Per Serving	%DV
Serving Size 256g
Recipe makes 4 servings
Calories 264
Calories from Fat 147	56%
Total Fat 16.34g	20%
Saturated Fat 3.43g	14%
Trans Fat 0.01g
Cholesterol 276mg	92%
Sodium 1918mg	80%
Potassium 522mg	15%
Total Carbs 16.32g	4%
Dietary Fiber 4.1g	14%
Sugars 3.16g	2%
Protein 15.5g	25%

Baked Spanish Potato Omelet Recipe

Ingredients