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 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.
1 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.
2 Arrange 3–4 slices of potato and the feta on one side of the omelet.
3 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.
