Karen's Kitchen

INGREDIENTS:

1 teaspoon olive oil
1 small potato, thinly sliced
1 small onion, thinly sliced
1 carton HEALTHY CHOICE Cholesterol-Free Egg product
1/2 teaspoon black pepper
11/2 CUPS (6 ounces) HEALTHY CHOICE Fat Free natural shredded Cheddar Cheese, divided

In 10-inch nonstick skillet, heat olive oil over medium heat until hot; add potato and onion. Cook and stir until potato is tender. Remove from pan; set aside. In same skillet, add egg product and black pepper. As egg begins to set, run spatula under edge of omelet, lifting cooked portion and allowing uncooked portion to spread to bottom of pan. (Tilt pan as necessary.) When eggs are almost set, sprinkle with 1 cup cheese. Continue cooking until cheese just begins to melt. Spoon potato-onion mixture on half the omelet. Lift unfilled side of omelet over filling. Sprinkle with remaining 1/2 CUP cheese. To remove from pan, tilt pan slightly; turn omelet onto plate. Serve immediately.

Makes 3 servings

Submitted by: Karen from Illinois