Ham And Tomato Potato Omelet

Ingredients

• 1 can (15 oz) low-sodium sliced potatoes, drained
• 1 tbsp vegetable oil
• 1 whole egg
• 3 egg whites
• 3 tbsp 1% low-fat milk
• 1/4 tsp salt
• 1/2 cup diced ham
• 1/2 can (8 oz) low-sodium tomatoes, drained
• 1 tbsp chopped green onion

Method

1. 1 Drain sliced potatoes and cut them into strips.
2. 2 In a large skillet over medium heat, brown the potato strips in vegetable oil for 5 to 10 minutes.
3. 3 In a mixing bowl, whisk together the whole egg, egg whites, milk, and salt until well combined.
4. 4 Stir the diced ham, drained tomatoes, and chopped green onions into the egg mixture.
5. 5 Pour the egg mixture over the potatoes in the skillet.
6. 6 Cover the skillet and cook over medium heat for about 8 minutes, or until the eggs are firm and not runny.
7. 7 Cut the omelet into four pieces and serve immediately.