Vegetarian

Rumbamel's Greek Hashbrown Omelet is for Breakfast.

Rumbamel's Greek Hashbrown Omelet takes 5 minutes to prepare.

Rumbamel's Greek Hashbrown Omelet takes 15 minutes to cook.

Rumbamel's Greek Hashbrown Omelet makes 6 servings.

The ingredients for Rumbamel's Greek Hashbrown Omelet are:

-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

Here is how you make Rumbamel's Greek Hashbrown Omelet:

--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.--Enjoy!!Serving Size: Makes 6 servings of 1/2 omelet each.Number of Servings: 6Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Greek Hashbrown Omelet is:

• 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

The dietary needs meet for Rumbamel's Greek Hashbrown Omelet is Vegetarian