Name: Garden Vegetable Omelette with Bacon and Hashbrown
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.25 cup egg whites; 1 slice center-cut bacon; 0.5 small russet potato; 0.25 cup diced tomato; 0.25 cup diced yellow onion; 0.25 cup diced green bell pepper; 0.25 cup sliced cremini mushrooms; 0.5 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 5 small strawberries

Instructions

Prep 15 min · Cook 15 min

Shred the russet potato using a box grater and squeeze out all excess moisture using a clean kitchen towel to ensure a crispy texture.
Place the bacon slices in a cold skillet over medium heat, cooking until the fat has rendered and the bacon is perfectly crispy.
Remove the bacon to a paper towel, then add the shredded potatoes to the skillet, pressing them down into a flat patty.
Cook the hashbrown for 5 minutes per side until golden brown and crunchy, then remove from the pan and set aside.
Add the avocado oil to the skillet and sauté the mushrooms, onions, and bell peppers for 4 minutes until tender and fragrant.
Whisk the eggs, egg whites, sea salt, and black pepper in a bowl until well combined and slightly frothy for a light texture.
Pour the egg mixture over the vegetables in the skillet, top with diced tomatoes, and cook until the edges are set.
Fold the omelette in half and serve alongside the crispy bacon, golden hashbrown, and fresh strawberries for a balanced meal.

Nutrition

Ingredients

Instructions

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