Greek Potato & Feta Omelet

Greek Potato & Feta Omelet

1 Review
From: EatingWell Magazine, March/April 1997

Potatoes have a special affinity with eggs. If you keep frozen hash browns on hand (check the label and choose hash browns with less than 1 gram of fat per serving), you can whip up a simple, satisfying omelet like this one at a moment's notice. To cut back on saturated fat, use 2 whole eggs and 2 egg whites.

Ingredients 2 servings

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  • 2 teaspoons extra-virgin olive oil, divided
  • 1 cup frozen hash brown potatoes, or cooked potatoes cut into ½-inch cubes
  • ⅓ cup chopped scallions
  • 4 large eggs
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup crumbled feta cheese


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  1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add potatoes and cook, shaking the pan and tossing the potatoes, until golden brown, 4 to 5 minutes. Add scallions and cook for 1 minute longer. Transfer to a plate. Wipe out the pan.
  2. Blend eggs, salt and pepper in a medium bowl. Stir in feta and the potato mixture.
  3. Preheat broiler. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Add the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until the bottom is light golden, lifting the the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1½ to 2½ minutes. Slide the omelet onto a plate and cut into wedges.

Nutrition information

  • Per serving: 294 calories; 17 g fat(5 g sat); 3 g fiber; 18 g carbohydrates; 16 g protein; 54 mcg folate; 380 mg cholesterol; 2 g sugars; 710 IU vitamin A; 9 mg vitamin C; 126 mg calcium; 2 mg iron; 433 mg sodium; 442 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 2 medium-fat meat, 1½ fat (mono)

Reviews 1

January 26, 2010
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By: EatingWell User
Absolutely delicious! My husband and I added diced red pepper too. This gave it a little color and texture. Will be in our recipe collection.
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