Feta and Potato Omelet
Serves 1
7 mins prep
3 mins cook
10 mins total
This Feta and Potato Omelet make the perfect breakfast option. The egg is light and fluffy and the potato/feta filling is perfectly salty and creamy. Just minutes to make and seconds to devour.
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Bring a large pot of salted water to a boil. Add the potatoes and cook for about 5 minutes, or until fork-tender. Drain and let them cool a bit.
In a pan over medium-low heat add the olive oil. Whisk the eggs in a bowl with a fork for about a minute. Pour into the warm pan and swirl around a bit so the eggs evenly coat the bottom of the pan. Let cook for about 30 seconds–1 minute.
Arrange 3–4 slices of potato and the feta on one side of the omelet.
Once the sides of the omelet begin to fully lift off the pan and the egg is almost cooked, flip the un-topped side of the omelet over the side containing toppings. Let the omelet cook for another minute, then serve, and enjoy.
