Wholesome Omelet and Hashbrowns

Enjoy this wholesome and nutritious omelet and hashbrowns for a satisfying and healthy meal!

Wholesome Omelet and Hashbrowns

Ingredients:

• 6 egg whites
• 2 cloves of garlic, minced
• ¼ cup scallions, chopped
• ¼ cup tomatoes, diced
• 1 handful spinach, chopped
• Mixed herbs of choice
• 1 small potato (4-5 oz), peeled
• Salt & pepper to taste

Instructions:

1. Preheat Oven: Preheat your oven to 450°F (232°C).
2. Prepare Hashbrowns:

• Cut or shred the raw potato into small pieces using a food processor, a kitchen shredding too or by hand.
• Using paper towels, squeeze out any excess water from the potato pieces to ensure they are dry and crumbly.
• Spread the potato pieces in a single layer on a non-stick baking sheet.
• Bake in the preheated oven for 20-30 minutes, until crispy and browned, checking and mixing frequently to avoid burning.

1. Prepare Omelet:

• While the hashbrowns are baking, heat a frying pan on medium heat and spray with nonstick spray.
• Season the egg whites with salt, pepper, and your favorite spices, then beat well.
• Mix in the garlic, scallions, tomatoes, and spinach.
• Pour the egg mixture into the hot frying pan and cook until browned around the edges and almost set.
• Flip the omelet over and continue cooking until fully set.

1. Serve:

• Top the omelet with mixed herbs.
• Serve the omelet alongside the crispy hashbrowns.

Dietary Notes:

• Vegetarian & Pescatarian Friendly: Suitable for both vegetarian and pescetarian diets.
• Vegan Alternative: Replace egg whites with Vegg or another vegan egg alternative.