Home
Breads & Muffins
Candy
Desserts
Health
Main Course
Misc. Recipes
Preserves
2 teaspoons extra virgin olive oil, divided
1 cup frozen hash brown potatoes or cooked potatoes cut into 1/2" cubes
1/3 cup chopped scallions
4 large eggs
1/8 teaspoon salt
freshly ground pepper to taste
1/4 cup crumbled feta cheese
Heat 1 teaspoon oil in a 10" nonstick skillet over medium high heat. Add potatoes and cook, shaking the pan and tossing the potatoes, until golden brown, 4-5 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 edges to allow uncooked egg to flow underneath, 3-4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2-2 1/2 minutes. Slide the omelet onto a plate and cut into wedges.
Nutritional information per serving (1/2 of recipe): cal 298, fat 17g, chol 431mg,
carb 18g, protein 16g, fiber 3g, sodium 428mg
Exchange per serving: 1 starch, 2 medium fat meat, 1 1/2 fat
