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Home » Breakfast

Potato Green Onion Omelet Recipe

Published: Sep 29, 2016 · Modified: Jul 1, 2021 by Muna · This post may contain affiliate links ·

Recipe
potato green onion omelet overhead shot


I’ve noticed that most people have the same breakfast with little variation, and that’s alright. I have just improved my breakfast by making Potato Green Onion Omelet.

potato green onion omelet

Having vegetables in the morning is a good idea, it adds vitamins to your system, and make you more familiar with your veggies.

In this omelet, I have used potatoes but you can go for mushrooms, spinach, or tomatoes. My suggestion is, shallow fry the vegetables first, to help it release water and then add the eggs, or the omelet will taste a little funny.

Making Potato Green Onion Omelet.

potato green onion omelet served on white plate


Don’t just stop at the vegetable variety, you can also add spices to your omelet, I have tried cumin, garlic powder, and the outcome was great. Just keep the amount of the spice to a pinch and not more.

potato green onion omelet side shot

Making potato green onion omelet is easy and rewarding and if you happened to make some, let me know on Instagram how you liked it!

This is the recipe!

potato omelet in a plate
potato green onion omelet 3

Potato Green Onion Omelet

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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Author: Muna Kenny

Ingredients

  • 2 large eggs
  • 3 tablespoon milk
  • Salt to taste
  • Black pepper powder
  • Pinch of chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 2 tablespoon green onion chopped
  • ½ cup shredded potato washed and rinsed
  • ¼ cup shredded cheddar cheese optional

Instructions

  • In a hot pan, add olive oil and butter. Add the shredded potato and cook until translucent.
  • Add the green onion and cook on medium heat for two minutes.
  • Add all the spices and cook for one more minute.
  • Beat the eggs and milk then pour on top of the potato. Keep the flame on medium low.
  • When the omelet is cooked from the bottom, flip and cook for one minute.
  • Add the cheese to one-half of the omelet. Fold one-half of the omelet on the other half to cover the cheese.
  • Serve hot with toast.
DID YOU TRY THIS RECIPE?Follow me on Instagram @munatycooking or tag #munatycooking!

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Reader Interactions

Comments

  1. Angie@Angie's Recipes

    September 29, 2016 at 11:38 am

    That's a hearty and delicious breakfast!

    Reply
    • munatycooking

      September 29, 2016 at 12:15 pm

      Oh yes! It is 🙂

      Reply
  2. Anu - My Ginger Garlic Kitchen

    September 30, 2016 at 3:23 am

    This makes for a great breakfast at this time of year. The potato green onion omelet is just so nice to start a day.

    Reply
    • munatycooking

      October 01, 2016 at 1:01 pm

      Thank you Anu 🙂

      Reply

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Hello there, and welcome! I’m Muna, the writer, food photographer, and videographer at Munaty Cooking. I’m also the mother of a handsome young man. I’m from and reside in Sharjah. Oh, and there are more fun facts about me!

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