Feta and Potato Omelet
Serves 17 mins prep3 mins cook
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.
0 servings
What you need
Instructions
0 Peel the potato and cut it in half. Cut those halves into thin wedges and place them in a pot of salted water. Boil them on the stove for about 5 minutes from the boiling point or until fork tender. Drain them and let them cool a bit. You can even do this step the night before and store them in the fridge. 1 In a pan on medium-low heat add a touch of olive oil or butter. Whisk two eggs in a bowl with a fork for about a minute. Pour them into the pan and swirl it around a bit so the eggs coat the bottom evenly. Let them cook for about 30 seconds to a minute. 2 Onto one side of the pan arrange 3-4 slices of potato and 3 slices of feta cheese. You can also crumble the feta and make sure you measure with your heart. 3 Once the sides begin to fully lift off and the egg is almost cooked, you can flip it over onto one side with a spatula. Let it cook for another minute and enjoy.View original recipe