Recipe By Stephen Richards
Rating
Published Nov 19th
Prep 10m Cook 15m Additional - Ready In 25m
Servings 1 omelet Calories 863

I wanted this cheesy but easy. Parmesan is less messy than Cheddar.

Recipe Ingredients

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

Cooking Directions

  1. 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.

Nutrition Facts

  • Calories 863
  • Carbohydrate 42.8 g
  • Cholesterol 1131.2 mg
  • Fat 59.8 g
  • Fiber 10.2 g
  • Protein 48.6 g
  • Saturated Fat 16 g
  • Sodium 1839.8 mg
  • Sugar 3.1 g
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