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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1997


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • Blend eggs, salt and pepper in a medium bowl. Stir in feta and the potato mixture.

  • 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, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a plate and cut into wedges.

Nutrition Facts

294 calories; protein 16.4g 33% DV; carbohydrates 18.3g 6% DV; exchange other carbs 1; dietary fiber 2.6g 10% DV; sugars 1.7g; fat 16.5g 25% DV; saturated fat 5.3g 27% DV; cholesterol 379.5mg 127% DV; vitamin a iu 709.8IU 14% DV; vitamin c 9mg 15% DV; folate 54mcg 14% DV; calcium 126.3mg 13% DV; iron 2.3mg 13% DV; magnesium 27.9mg 10% DV; potassium 442.5mg 12% DV; sodium 432.9mg 17% DV; thiamin 0.1mg 12% DV.

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Rating: 4 stars
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. Read More