Feta and Potato Omelet

5 from 2 votes

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.

Prep Time7

Cook Time3

Total Time10

Course: Breakfast

Cuisine: Mediterranean

Keyword: breakfast recipe, brunch recipe, egg recipe, egg recipes, omelet, omelette, vegetarian

Servings:

Author: The Modern Nonna

Equipment

Ingredients

salt for the water
1 yellow potato peeled and cut into wedges
2 large eggs
½ tablespoon olive oil or butter
2 tablespoons feta cheese sliced or crumbled

Instructions

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

Video

Notes

Make Ahead: You can boil the potatoes the night before, refrigerate them, and then use them in your morning omelet.
Trouble-Shooting: Omelets can be challenging to cook because they are delicate and can easily rip when flipping and shaping them. They don't have to look perfect to taste delicious.
Garnish with Style: A garnish of a single fresh herb sprig goes a long way in elevating the presentation of a omelet. I like to garnish mine with a few fresh oregano or thyme leaves.

Nutrition