Crunchy Potato-Cheese Stuffed Egg White Omelette

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Featured Product is Cavendish Farms® Hash Brown Patties

4Cavendish Farms Hashbrown Patties
4 slices cheddar cheese
white eggs
2 teaspoonsbutter
 ½ teaspoonsalt
 ½ teaspoonpepper


  1. Preheat oven to 450°F and place Cavendish Farms Hashbrown Patties in a single layer on a non-stick baking sheet.
    2.Place in oven and cook for 10-12 minutes.
    3.Flip and cook for another 8-10 minutes or until desired doneness; then set aside.
    4.Place butter in a non-stick frying pan on the stove top over medium high heat.
    5.Pour ¾ cup of egg whites in frying pan and cook for 1½-2 minutes per side.
    6.Place hash brown patty in the centre of the egg whites and top with cheddar.
    7.Fold each side of the egg whites over the hash brown and cheddar completely closing them inside.
    8.Repeat for each of the following hash browns.
    9.Serve with Cavendish Farms Chunky Diced Potatoes.
    Note: while cooking remaining omelets, place cooked ones in the oven set for 180˚F to keep warm until ready to serve breakfast.


Serves 2 to 3