Greek Potato and Feta Omlet

By SapphireBlu957

Nutritional Information Per Serving (1/2 of recipe):
Calories: 298, Fat: 17 g, Cholesterol: 431 mg, Carbohydrate: 18 g,
Protein: 16 g, Fiber: 3 g, Sodium: 428 mg
Diabetic Exchanges: 1 Starch, 2 Medium-Fat Meat, 1-1/2 Fat

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

Details

Servings 2

Preparation

Step 1

Heat 1 teaspoon oil in a 10-inch 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 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.