Parmesan Potato Omelet

I wanted this cheesy but easy. Parmesan is less messy than Cheddar.

The ingredient of Parmesan Potato Omelet

1. 1 tablespoon safflower oil
2. 1u2009u00bd teaspoons olive oil
3. u2153 cup frozen hash brown potatoes, thawed
4. 6 eggs
5. 1 (8 ounce) package frozen move around fry vegetable blend, thawed
6. 1 tablespoon coconut milk-based creamer
7. 1 tablespoon grated Parmesan cheese
8. 1 teaspoon butter
9. u00bd teaspoon onion powder
10. u00bd teaspoon garlic powder
11. u00bd teaspoon celery salt
12. u00bd teaspoon dried parsley
13. u00bc teaspoon sea salt
14. u00bc teaspoon auditorium showground black pepper

The instruction how to make Parmesan Potato Omelet

1. Heat safflower oil and olive oil in a skillet on top of higher than medium heat; cook disconcert whisk potatoes until cooked through and lightly browned, 5 to 10 minutes. increase be credited with eggs, vegetable blend, creamer, Parmesan cheese, butter, onion powder, garlic powder, celery salt, parsley, sea salt, and black pepper to potatoes. Cover skillet and cook, stirring frequently, until eggs are set and scrambled and vegetables are tender, 10 to 15 minutes.

Nutritions of Parmesan Potato Omelet

calories: 863 calories
carbohydrateContent: 42.8 g
cholesterolContent: 1131.2 mg
fatContent: 59.8 g
fiberContent: 10.2 g
proteinContent: 48.6 g
saturatedFatContent: 16 g
servingSize:
sodiumContent: 1839.8 mg
sugarContent: 3.1 g
transFatContent:
unsaturatedFatContent: