- 5 small Yukon Gold potatoes
- 3 teaspoons extra virgin olive oil (EVOO), divided
- Salt and pepper
- 2/3 cup frozen peas, preferably petite, thawed
- 1/2 cup 2 percent plain Greek yogurt
- 4 eggs plus 4 egg whites
- In a medium saucepan, combine the potatoes and enough cold water to cover; bring to a boil, then lower the heat and simmer until just fork-tender, 15-20 minutes. Drain, then chop into small cubes. Using the same saucepan, add the potatoes, 2 teaspoons EVOO, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook over medium-high heat until golden brown, about 10 minutes. Stir in the peas and yogurt. Cover and keep warm.
- Meanwhile, in a small bowl, beat 1 whole egg, 1 egg white, 2 teaspoons water and a pinch each of salt and pepper for 1 minute.
- In a small nonstick skillet, heat 1 teaspoon EVOO over medium-high heat. Pour in the eggs and cook, stirring, until partially scrambled, about 1 minute. Lower the heat and tilt the pan to spread the egg evenly. Spoon one quarter of the potato mixture over half of the eggs and cook until the bottom is set, about 1 minute. Fold over the other egg half to enclose the filling and cook until warmed through, about 30 seconds. Slide the omelet onto a plate and serve. Repeat steps 2 and 3 with the remaining ingredients to make three more individual omelets.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.