ADVERTISEMENT
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.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 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
Preparation
-
Active
-
Ready In
- 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, 1½ to 2½ minutes. Slide the omelet onto a plate and cut into wedges.
- 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
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.
