Reprinted with permission from the American Institute for Cancer Research
- 1 pound potatoes, peeled and diced or shredded
- 2 tablespoons extra-virgin olive oil
- ½ cup diced red onion
- 2 cloves garlic, minced
- 4 large whole eggs, lightly beaten
- 2 egg whites, lightly beaten
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
salt, to taste (optional)
fresh herb sprigs, for garnish (optional)
Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.
In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.
Combine whole eggs and egg whites. Stir in parsley, basil, and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.
If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.
Nutritional information per serving: 260 calories; 12 g total fat (2 g saturated fat); 28 g carbohydrates; 11 g protein; 2 g dietary fiber; 106 mg sodium.
For more brunch ideas and recipes, visit Culinary.net.