Need a quick breakfast for two? This hearty omelet, filled with peppers, potatoes and cheese, fits that bill nicely—it's ready in 20!
What You Need
Original recipe yields 2 servings
2 Tbsp. oil, divided
1/2 lb. Yukon gold potato es (about 2), chopped
1/4 cup chopped red pepper s
4 egg s
1/4 tsp. black pepper
1/4 cup KRAFT Shredded Four Cheese
Add To Shopping List
Let's Make It
Heat 1 Tbsp. oil in medium nonstick skillet on medium-high heat. Add potatoes and red peppers; cook 8 to 10 min. or until tender, stirring frequently. Transfer to bowl.
Whisk eggs and black pepper until blended.
Heat remaining oil in same skillet. Add eggs; cook 2 to 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath. Top with vegetables and cheese; cook until egg mixture is set but top is still slightly moist. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Cook 1 to 2 min. Slide or flip onto plate; cut in half.
Start off your day with this quick entrée. Serve with a seasonal fruit salad.
Garnish with chopped green onions before serving.
Calories From Fat
% Daily Value*
Total Fat 27g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.