FoodLink - Purdue Extension

Green Onion Omelet

In the spring, you can use wild onions in place of green onions — if wild onions are available in your area. Yellow or white onions work, too.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

10 min
20 min
Total Time
30 min
Servings: 4


1 large potato or 1 15-ounce can of sliced potatoes
tablespoon vegetable oil
1 whole egg
3 egg whites
tablespoons 1% lowfat milk
1/4 teaspoon salt
1/2 cup ham (cooked and diced in bite-size cubes)
1/2 can low-sodium tomatoes (drained, about 8 ounces)
tablespoon green onion or wild onion (chopped)


  1. If using a fresh potato, peel and cut into strips. If using canned potatoes, open and drain the can, and then the potatoes into strips.

  2. In a large skillet over medium heat, lightly brown potatoes in the vegetable oil (10-15 minutes for fresh, 5 to 10 minutes for canned). The fresh potatoes will be cooked when you can pierce them easily with a fork.

  3. In a mixing bowl, add egg, egg whites, milk, and salt. Mix well.

  4. Stir in ham, tomatoes, and green (or wild) onions.

  5. Pour egg mixture over potatoes in the skillet.

  6. Cover skillet and continue to cook eggs over medium heat until firm, not runny (about 8 minutes).

  7. Cut the omelet into four pieces and serve.