Ingredients
Scale
- Nonstick cooking spray
- 1 pound russet potatoes, peeled and cut into 3/4-inch pieces
- 2 tablespoons olive oil
- 1/2 cup chopped onion (1 medium)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 eggs, lighlty beaten
- 1/2 cup shredded reduced-fat cheddar cheese (2 ounces)
- 1/2 cup chopped tomato (1 medium)
Instructions
- Line a 3 1/2- or 4-quart round slow cooker with a disposable slow cooker liner. Coat the liner with cooking spray. In a large skillet cook potatoes in hot oil over medium heat about 5 minutes or until lightly browned, stirring frequently.
- Add onion; cook for 2 to 3 minutes more or until onion is tender, stirring frequently (the potatoes should still be firm).
- Transfer potato mixture to the prepared cooker. Sprinkle with salt and pepper. Pour eggs on top of potato mixture; stir gently to distribute potatoes evenly. Cover and cook on low-heat setting about 2 1/2 hours or until eggs are set.
- Using a knife, loosen omelet from disposable liner; transfer omelet to a plate. Sprinkle with cheese. Cover with foil and let stand for 5 minutes to slightly melt cheese.
- Cut omelet into wedges. Top with tomato. Serve warm or at room temperature.
- Prep Time: :10
- Cook Time: 2:30
- Category: Entree
- Method: Slow Cooker
- Diet: Vegetarian