- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 115.2
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 282.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.2 g
- Protein: 5.6 g
Rumbamel's Greek Hashbrown OmeletSubmitted by: RUMBAMEL
IntroductionI got the basic recipe from a Taste of Home magazine and made it my own. I got the basic recipe from a Taste of Home magazine and made it my own.
-1 box Jack Hashbrown Potatoes, 4.2 oz
-enough water to the fill line
-1 T Over the Edge Spinach seasoning mix by Two Sisters by Partylite (dehydrated spinach, onion, salt, garlic, dill)
-1/4 t each, dried oregano, basil and mint (if desired)
- 3 large eggs
-1/5 oz feta cheese crumbles
-3/8 C diced fresh tomatoes drained
--Pour off the excess water and then pour into a medium bowl and add your eggs. Mix well. This will make 3 omelets and 1 serving is 1/2 an omelet. I measured out almost 3/4 C for each omelet.
--Let cook over medium heat about 5 min. until golden brown and then flip. Add your feta and tomatoes on one side and then flip in half and serve.
--Makes 6 servings of 1/2 an omelet each.
Serving Size: Makes 6 servings of 1/2 omelet each.
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.