Green Onion Omelet

• 1 canrusset potato, about 15 ounces
• 1 tbspvegetable oil
• 1 egg
• 3 egg whites
• 3 tbspmilk
• 1/4 tspsalt
• 1/2 cupham, diced
• 1/2 cantomato, about 8 ounces
• 1 tbspscallion, chopped

quantities scale with servings

Method

1. 1

   Open and drain can of sliced potatoes. Cut sliced potatoes into strips.

2. 2

   In a large skillet over medium heat, lightly brown potatoes in the vegetable oil for 5 to 10 minutes.

3. 3

   In a mixing bowl, add egg, egg whites, milk, and salt. Mix well.

4. 4

   Stir in ham, tomatoes, and green (or wild) onions.

5. 5

   Pour egg mixture over potatoes in the skillet.

6. 6

   Cover skillet and continue to cook eggs over medium heat until firm, not runny (about 8 minutes).

7. 7

   Cut the omelet into four pieces and serve.