Ready in 25 minutes
Try this Greek Potato Spinach And Feta Cheese Omelet recipe, or contribute your own.
Heat 1 tablespoon olive oil in a 4 to 6-inch nonstick skillet. In a food processor with grating attachment, grate potato. Transfer potato to skillet. Pat into thin pancake. Cook until golden on one side, 4 to 5 minutes. Turn pancake over and cook until golden on other side, 4 to 5 minutes more. Pour 3 tablespoons olive oil into another non-stick skillet. Thinly slice 2 cloves of garlic. Place garlic in cold oil and bring up to heat slowly. Saute until garlic is just golden. Remove garlic from pan and add spinach. Cook until just wilted. Remove from pan. Beat 4 eggs until just combined. Do not beat in too much air into eggs or the texture will be dry. Add 1 tablespoon butter to spinach pan. After foam has subsided, pour in the eggs. While stirring the eggs with a fork, shake the pan back and forth. Once the bottom of the omelet has set, slide in potato pancake. Add spinach and crumbled feta cheese on top of potato. Run omelet under broiler until cheese starts to melt. Remove from broiler and fold into half moon shape. Sprinkle sauteed garlic slices over top of omelet. Yield: 2 servings Recipe by: COOKING LIVE SHOW #CL9263
R1h2a3 1y ago
outdoorlover 1y agoI cheated on time by using shredded hash browns, but otherwise made no changes. This offers an interesting mix of yummy flavors. I served with thick-cut hickory smoked bacon. This is great for a time you want to make a special breakfast, or use for another meal, but is too much effort (in my opinion) for an ordinary breakfast. Hubby & I enjoyed it!
kerri34 2y ago
Jalinet 3y ago
CCheryl 6y agoVery very tasty, makes me hungry just thinking about it,,,,CCheryl