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.
|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|
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.
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