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. Source: EatingWell Magazine, March/April 1997

EatingWell Test Kitchen
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Ingredients

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Directions

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  • 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.

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  • 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; 16.5 g total fat; 5.3 g saturated fat; 380 mg cholesterol; 433 mg sodium. 442 mg potassium; 18.3 g carbohydrates; 2.6 g fiber; 2 g sugar; 16.4 g protein; 710 IU vitamin a iu; 9 mg vitamin c; 54 mcg folate; 126 mg calcium; 2 mg iron; 28 mg magnesium;

Reviews (1)

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Rating: 4 stars
10/30/2011
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