diabetic greek potato & feta omelet
No Image
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
yield
2 serving(s)
prep time
10 Min
cook time
10 Min
method
Broil
Ingredients For diabetic greek potato & feta omelet
-
2 tspextra-virgin olive oil, divided
-
1 cfrozen hash brown potatoes, or cooked potatoes cut into 1/2-inch cubes
-
1/3 cchopped scallions
-
4 lgeggs
-
1/8 tspsalt or to taste
-
freshly ground pepper to taste
-
1/4 ccrumbled feta cheese
How To Make diabetic greek potato & feta omelet
-
1Heat 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.
-
2Transfer 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.
-
3Reduce 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Diabetic Greek Potato & Feta Omelet:
ADVERTISEMENT