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Parmesan Potato Omelet

 made it  |  0 reviews   |   photos
Stephen Richards

"I wanted this cheesy but easy. Parmesan is less messy than Cheddar."
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25 m servings 863 cals
Original recipe yields 1 servings (1 omelet)

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  1. Heat safflower oil and olive oil in a skillet over medium heat; cook stir potatoes until cooked through and lightly browned, 5 to 10 minutes. Add eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.

Nutrition Facts

Per Serving: 863 calories; 59.8 g fat; 42.8 g carbohydrates; 48.6 g protein; 1131 mg cholesterol; 1840 mg sodium. Full nutrition

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