Ingredients Jump to Instructions ↓

  1. 2 teaspoons extra-virgin olive oil, divided

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

  3. 1/3 cup chopped scallions

  4. 4 large eggs

  5. 1/8 teaspoon salt Freshly ground pepper to taste

  6. 1/4 cup 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. 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 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.


Send feedback