Fat free hash brown omelette stuffed with mushroom and spinanch
Serving: 4
Share this recipe!
Directions
- Melt the15ml (1 tbsp) of the butter over medium heat and add the potato. With a spatula flatten into a large thin circle. Place the remaining butter over the top cover with the lid and cook until the bottom of the hash brown is golden.
- Whisk the eggs and milk well together and pour over the hash brown. Place the lid back on and let the egg set for a few minutes.
- In another frying pan heat the oil and sauté the onion and garlic for a few seconds, add the mushrooms, pepper, spinach and season.
- Spoon the filling mixture on half of the hash brown and sprinkle with the cheese. Fold the empty half over and cover for a moment until the cheese has melted.
- Drizzle with the sour cream and serve immediately.
- This scrumptious breakfast combo of egg and potato will have you speaking in tongues for days. You can also add a chopped tomato or for a special breakfast treat make it with blue cheese and bacon.
Ingredients
- 30 ml (2 tbsp) butter
- 1 large potato with skin on, grated
- 2 large eggs
- 30 ml (2 tbsp) fat free milk
- 15 ml (1 tbsp) olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 150 g small button mushrooms, halved
- ½ red pepper, cubed
- 50 g English spinach
- Salt and freshly ground black pepper, to taste
- 45 ml (3 tbsp) mozzarella, grated
- 60 ml (¼ cup) sour cream, to serve