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
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.