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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


Recipe Summary test

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; carbohydrates 18.3g; dietary fiber 2.6g; sugars 1.7g; fat 16.5g; saturated fat 5.3g; cholesterol 379.5mg; vitamin a iu 709.8IU; vitamin c 9mg; folate 54mcg; calcium 126.3mg; iron 2.3mg; magnesium 27.9mg; potassium 442.5mg; sodium 432.9mg; thiamin 0.1mg.

1 starch, 2 medium-fat meat, 1 1/2 fat (mono)