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Greek Potato & Feta Omelet

:  March/April 1997, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (4 votes)

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.


READER'S COMMENT:
"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. "
Greek Potato & Feta Omelet Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 1 cup frozen hash brown potatoes, or cooked potatoes cut into 1/2-inch cubes
  • 1/3 cup chopped scallions
  • 4 large eggs
  • 1/8 teaspoon salt
  • Freshly ground pepper to taste
  • 1/4 cup crumbled feta cheese

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Preparation

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

Nutrition

Per serving: 294 calories; 17 g fat ( 5 g sat , 7 g mono ); 380 mg cholesterol; 18 g carbohydrates; 16 g protein; 3 g fiber; 433 mg sodium; 442 mg potassium.

Nutrition Bonus: Vitamin A (15% daily value), Vitamin C (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch; 2 medium-fat meat; 1 1/2 fat (mono)


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Recipe Categories

Style/Theme
Cooking for 2
Everyday favorites
Quick (total 30 min. or less)
Vegetarian
Ease of Preparation
Easy
Type of Dish
Main dish, vegetarian
Total Time
30 minutes or less
Ethnic/Regional
Greek
Servings
2
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low sodium
Healthy weight
Gluten free
Main Ingredient
Eggs
Preparation/ Technique
Broil
Meal/Course
Breakfast
Brunch
Season
Spring
Summer
Fall
Winter
Holiday
Valentine's Day
Publication
The EatingWell Diabetes Cookbook (2005)
March/April 1997
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