Ingredients
- 1 tbsp olive oil
- 1 red onion, peeled & sliced
- 12 oz (340g) potatoes, thinly sliced
- 6 eggs
- 0.15 oz (4g) fresh parsley, chopped (reserve a few leaves for garnish)
- 2.8 oz (80g) mozzarella, shredded
- ¼ tsp chili flakes
- ½ tsp garlic powder
- Salt & pepper, to taste
Instructions
- Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced onion and cook for 3–4 minutes until soft. Remove and set aside.
- In the same pan, add thinly sliced potatoes. Cook about 3 minutes per side until golden brown and tender. Season lightly with salt and pepper.
- In a bowl, whisk the eggs. Stir in cooked onion, chopped parsley (reserving some for garnish), garlic powder, chili flakes, salt, and pepper.
- Pour the egg mixture over the potatoes in the skillet. Cover and cook on low for 3 minutes or until the eggs are mostly set.
- Carefully flip the omelet using a spatula or by inverting onto a plate and sliding it back into the pan.
- Sprinkle mozzarella on top, cover again, and cook for 2 minutes until the cheese melts.
- Fold in half, garnish with remaining parsley, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Blood Sugar Balance
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1
- Calories: 484
- Sugar: 6.6 g
- Sodium: 540 mg
- Fat: 21.6 g
- Saturated Fat: 5.8 g
- Carbohydrates: 37.5 g
- Fiber: 6.4 g
- Protein: 35.4 g
- Cholesterol: 565.1 mg
