Name: Sardine and herb omelette
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 oz canned sardines in oil, drained and flaked; 1 large eggs; 4 large egg whites; 5 oz red potatoes, diced into half-inch cubes; 1 tsp olive oil; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, thinly sliced; 3/4 tsp salt; 1/2 tsp black pepper; 4 olive oil cooking sprays

Nutrition

Per serving

477 calories

Protein: 43g; 37% of calories
Carbs: 29g; 24% of calories
Fat: 20g; 39% of calories

Instructions

Prep 20 min · Cook 0 min

Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the diced potatoes and half the salt. Cook, stirring occasionally, until the potatoes are golden-brown and tender, about 10 to 12 minutes. Transfer the potatoes to a plate. Done when tender and browned.
In a small bowl, whisk the whole egg, egg whites, parsley, chives, pepper, and the remaining salt until very well combined and slightly frothy.
Wipe the skillet clean and return to medium heat. Coat with cooking spray. Pour in the egg mixture and tilt the pan to cover the bottom. As the eggs set, lift the edges with a spatula to let the raw egg flow underneath. When the top is mostly set but still slightly moist, scatter the flaked sardines over one half. Done when top is set but moist, 165°F.
Fold the empty half of the omelette over the sardines. Slide the omelette onto the plate with the potatoes and serve immediately.

Nutrition

Ingredients

Instructions

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