Rumbamel's Greek Hashbrown Omelet

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Nutritional Info
  • 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

View full nutritional breakdown of Rumbamel's Greek Hashbrown Omelet calories by ingredient
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I 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.
Number of Servings: 6


    -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


--Add seasonings to the box of potatoes. Pour hottest tap water in the box of potatoes box to the fill line and let it sit for 12 minutes.

--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.

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