Farm-Style Egg White Omelets with Hash Browns

Farm-Style Egg White Omelets with Hash Browns


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Shredded hashbrowns are crispy and golden brown that will pair so well with the soft and savory omelets. Egg whites are lower in cholesterol so you can eat these hashbrowns guilt-free.

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Chicago, IL

Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 4 large potatoes, shredded
  • 8 egg whites, beaten
  • 1 tomato, diced
  • 2 cups of spinach
  • ½ cup of onion, diced
  • ½ cup of milk
  • ½ cup of white cheddar cheese, shredded
  • Salt and pepper, to taste

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For the omelet:
Heat a skillet over medium heat, then sauté the tomato, spinach, and onion together for 5 minutes, or until spinach is wilted. In the meantime, whisk together the egg whites, milk, cheese, salt, and pepper then pour into the skillet with the vegetables. Cook the eggs for 5 minutes or until set, then flip to cook the underside of the eggs. Transfer to plate and serve with a side of hashbrowns and raspberries for a balanced meal. Enjoy!

For the hashbrowns:
While the omelets cook, press a paper towel onto the shredded potatoes to remove as much moisture as possible. Then, season the potatoes with salt and pepper. Heat a large, oiled skillet over heat and add the shredded potatoes to the skillet, making sure to press them down. Cook for at least 3 minutes, or until browned, then flip and repeat. Serve immediately for ultimate crispiness!

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