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Greek Potato & Feta Omelet Recipe

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This recipe for Greek Potato & Feta Omelet, by , is from Nick 's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nick Windau

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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