Greek Potato & Feta Omelet

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

Used by permission. (c) Eating Well, Inc.

Ingredients

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

directions

Prep: 20 min Total: 30 min (Quick)

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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.

nutritional information

Calories: 294		Fiber: 3 g
Fat: 17 g		Saturated Fat: 5 g
Carbohydrates: 18 g		Protein: 16 g
Sodium: 431 mg		Monounsaturated Fat: 7 g
Exchanges: 1 starch; 2 medium-fat meat; 1 1/2 fat (mono)		Cholesterol: 431 g
Carbohydrate Servings: 1		Potassium: 437 mg
Nutrition Bonus: Vitamin A (15% daily value), Vitamin C (15% dv).

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Greek Potato & Feta Omelet

Ingredients

directions

nutritional information