This Potato Omelet is the perfect union of comfort food and clean ingredients—a satisfying, skillet-cooked dish that’s as nourishing as it is flavorful. With golden, pan-crisped potatoes, sweet caramelized red onions, and a generous helping of plant-based mozzarella, it delivers on both taste and texture. Finished with fresh parsley, garlic, and a touch of chili heat, this omelet is a go-to for breakfast, lunch, or a quick weeknight dinner.
Beyond its crave-worthy flavor, this recipe is full of ingredients that fuel your body. Eggs provide high-quality protein and essential nutrients like B12 and choline, while potatoes offer a steady source of energy, fiber, and potassium. The red onion adds a boost of antioxidants and natural sweetness, while parsley brings in fresh flavor along with vitamin C and iron. And for those seeking dairy-free options, the plant-based mozzarella adds that creamy, melty element without the saturated fat of traditional cheese.
It’s simple to make, budget-friendly, and endlessly adaptable—try it with spinach, mushrooms, or swap in your favorite herbs. Whether you’re feeding a crowd or just want something cozy and protein-packed for yourself, this potato omelet ticks all the right boxes.
Recipe
How to Prepare
Heat 1 tbsp. olive oil in a pan over medium heat. Add the onion and cook for 3-4 minutes until soft. Remove and set aside.
In the same pan, cook the potatoes for about 3 minutes per side until golden. Season with salt and pepper.
In a bowl, whisk the eggs and season them with salt. Stir in the cooked onion, parsley, garlic powder, chili flakes, salt, and pepper. Pour the egg mixture over the potatoes. Cover and cook over low heat for 3 minutes.
Carefully flip the omelet. Sprinkle with plant mozzarella, cover, and cook for 2 more minutes until the cheese melts. Fold in half. Garnish with parsley and serve.
