Diabetic Greek Potato & Feta Omelet Recipe

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Diabetic Greek Potato & Feta Omelet



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. From Diabetic Connect

pinch tips: How to Remove a Yolk





10 Min


10 Min




2 tsp
extra-virgin olive oil, divided
1 c
frozen hash brown potatoes, or cooked potatoes cut into 1/2-inch cubes
1/3 c
chopped scallions
4 large
1/8 tsp
salt or to taste
freshly ground pepper to taste
1/4 c
crumbled feta cheese

Directions Step-By-Step

Heat 1 teaspoon oil in a medium nonstick skillet over medium high heat.( it has to beable to be placed in the broiler) 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 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.

About this Recipe

Course/Dish: Eggs, Vegetables, Potatoes
Main Ingredient: Dairy
Regional Style: Greek
Other Tags: Quick & Easy, For Kids, Healthy