Diabetic Greek Potato & Feta Omelet

Diabetic Greek Potato & Feta Omelet Recipe

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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


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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

How to Make Diabetic Greek Potato & Feta Omelet


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Diabetic Greek Potato & Feta Omelet

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

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