Mushroom, Onion And Swiss Omelet Plate With Home Fries

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · vegetarian, gluten-free, high-protein

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Ingredients

• 6 large eggs
• 3 1/2 oz Swiss cheese, shredded
• 5 oz cremini mushrooms, sliced
• 1 large yellow onion, sliced thin
• 2 tbsp butter
• 3/4 lb russet potatoes, cut in 1/2-inch dice
• 1 tbsp vegetable oil
• 1 tsp each sweet paprika, black pepper, kosher salt

Method (tap to check — screen stays awake)

1. Parboil the diced potatoes 6 minutes in salted water, drain, and let them steam dry for 2 minutes.
2. Heat the oil in a large skillet, add the potatoes and paprika, and fry 10 minutes, turning every few minutes, until the outsides are crusted and browned.
3. In a second skillet melt 1 tbsp butter and cook the mushrooms and onion over medium-high 7 minutes, until the liquid has evaporated and both are deeply browned. Season and set aside.
4. Beat 3 eggs at a time with a pinch of salt until no streaks remain.
5. Melt 1 tbsp butter in an 8-inch nonstick pan over medium-low, pour in the eggs, and push the set edges inward, tilting so the raw egg runs underneath.
6. When the surface is just barely wet, scatter a quarter of the mushrooms and Swiss over half, fold, and slide it out; the omelet finishes cooking on the plate.
7. Repeat for the remaining three omelets and serve with the home fries.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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