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Add a photoServings: 2
Ingredients
- 1 x Idaho baking potato peeled
- 4 Tbsp. extra virgin olive oil divided
- 2 x garlic cloves
- 1 bag spinach - (10 ounce), washed, stemed, and spun dry
- 1/3 c. feta cheese crumbled
- 4 x Large eggs
- 1 Tbsp. butter
Directions
- Heat 1 Tbsp. extra virgin 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 till golden brown on one side, 4 to 5 min. Turn pancake over and cook till golden brown on other side, 4 to 5 min more.
- Pour 3 Tbsp. extra virgin olive oil into another non-stick skillet. Thinly slice 2 cloves of garlic. Place garlic in cool oil and bring up to heat slowly. Saute/fry till garlic is just golden brown. Remove garlic from pan and add in spinach. Cook till just wilted. Remove from pan.
- Beat 4 Large eggs till just combined. Don't beat too much air into Large eggs or possibly the texture will be dry. Add in 1 Tbsp. butter to spinach pan. After foam has subsided, pour in the Large eggs. While stirring the Large eggs with a fork, shake the pan back and forth.
- Once the bottom of the omelet has set, slide in potato pancake. Add in spinach and crumbled feta cheese on top of potato. Run omelet under broiler till cheese starts to heat. Remove from broiler and fold into half moon shape. Sprinkle sauted garlic slices over top of omelet.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 2 servings | |
| Calories 590 | |
| Calories from Fat 429 | 73% |
| Total Fat 48.44g | 61% |
| Saturated Fat 14.27g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 454mg | 151% |
| Sodium 560mg | 23% |
| Potassium 1179mg | 34% |
| Total Carbs 21.05g | 6% |
| Dietary Fiber 4.5g | 15% |
| Sugars 2.95g | 2% |
| Protein 21.29g | 34% |
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