- 1 tablespoon safflower oil
- 1 1/2 teaspoons olive oil
- 1/3 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 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.
05/20/2018
recipepes.com
Parmesan Potato Omelet, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
