• 2servings
  • 20minutes
  • 294calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil , divided

  2. 1 cup(s) frozen hash brown potatoes , or cooked potatoes cut into 1/2-inch cubes

  3. 1/3 cup(s) chopped scallions

  4. 4 large eggs

  5. 1/8 teaspoon(s) salt

  6. Freshly ground pepper to taste

  7. 1/4 cup(s) crumbled feta cheese

Instructions Jump to Ingredients ↑

  1. Heat 1 teaspoon oil in a medium 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.

  2. Blend eggs, salt and pepper in a medium bowl. Stir in feta and the potato mixture.

  3. 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 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.


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