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Greek Potato & Feta Omelet Recipe

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This recipe for Greek Potato & Feta Omelet is from Nick 's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
Per serving: 294 calories; 17 g fat ( 5 g sat , 7 g mono ); 431 mg cholesterol; 18 g carbohydrates; 16 g protein; 3 g fiber; 431 mg sodium; 437 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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