diabetic greek potato & feta omelet

Name: Diabetic Greek Potato & Feta Omelet
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: Greek
Ingredients: 2 teaspoon(s) extra-virgin olive oil, divided; 1 cup(s) frozen hash brown potatoes, or cooked potatoes cut into 1/2-inch cubes; 1/3 cup(s) chopped scallions; 4 large eggs; 1/8 teaspoon(s) salt or to taste; - freshly ground pepper to taste; 1/4 cup(s) crumbled feta cheese

26 Pinches

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Dec 24, 2013

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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prep time 10 Min

cook time 10 Min

method Broil

yield 2 serving(s)

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 or to taste
- freshly ground pepper to taste
1/4 cup crumbled feta cheese

How To Make diabetic greek potato & feta omelet

Step 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.

Step 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.
Step 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.
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