Potato Omelet with Mushrooms

Ingredients

• Mushrooms1 cup (70 g)
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Egg2 count (110 g)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Heat a pan over medium-high heat. Once heated, pour half of the oil and spread.

2. 2

   Step 2

   Peel and dice the potatoes. Slice the mushrooms and chop the onion.

3. 3

   Step 3

   Stir-fry the onion and potato for 8 minutes. Next, add the mushrooms, salt, pepper and stir-fry for 10-15 minutes. Remove and set aside.

4. 4

   Step 4

   Crack the eggs into a bowl. Add a pinch of salt and beat. Then, add the cooked vegetables.

5. 5

   Step 5

   Heat the remaining oil in another pan. Once heated, pour the mixture, cover and cook until set, approximately 4 minutes.

6. 6

   Step 6

   Carefully flip the omelet using a spatula, lower the heat and cook for 1-2 more minutes.

7. 7

   Step 7

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato Omelet with Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.