Roasted potatoes & onions with a Swiss cheese omelet
This hearty recipe for one is easily multiplied for a houseful of guests. Featuring the rich creaminess of Swiss cheese and the roasted goodness of the potatoes and onions, breakfast will indeed become the most celebrated meal of the day. In about 30 minutes this dish comes to the table warm and inviting. Thyme is a more subtle herb but you can substitute any fresh herbs you have on hand. Add a little green to your plate with some quick wilted spinach.
Uncooked red potato
1 small, sliced
½ small, sliced
2 large egg(s)
1 tsp, leaves, chopped
Low fat Swiss cheese
- Preheat oven to 425°F. Place potato and onion on a baking sheet; coat with cooking spray and sprinkle with salt and pepper. Roast until browned, 15-20 minutes.
- In a medium bowl, whisk eggs, thyme and salt and pepper to taste. Coat a small nonstick skillet with cooking spray, set over medium heat. Pour in egg mixture; cook, lifting egg in pan to let uncooked egg move to edges, until almost set. Top half of omelet with cheese; fold over to cover and cook until cheese melts. Serve omelet with potatoes and onions.
- Makes 1 serving.