Greek Omelet

I don't typically think about making breakfast for dinner. I'm not sure why. But I was in the mood for something a little different this week. When I came across this recipe on Eating Well, I knew I'd have to give it a try. Eggs and potatoes together, yum!  The recipe says it's Greek, but I'm not sure what makes it Greek other than the feta. I debated adding spinach or tomatoes but in the end I kept the recipe as is. The recipe calls for hashbrowns which make me think patties but I used shredded potatoes because I like them better. This was really easy to make and had great flavor. I did feel like it was missing a little something but I wasn't sure what, maybe just a little extra feta.  I'll definitely be making this again.

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 1 cup shredded potatoes
• 1/3 cup chopped scallions
• 4 large eggs
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup crumbled feta cheese

Directions

1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add potatoes and cook, shaking the pan and tossing the potatoes, until golden brown, 4 to 5 minutes. Add scallions and cook for 1 minute longer. Transfer to a plate. Wipe out the pan.
2. Blend eggs, salt and pepper in a medium bowl. Stir in feta and the potato mixture.
3. Preheat broiler. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Add the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until the bottom is light golden, lifting the the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a plate and cut into wedges.

Serves 2. Source Eating Well.

Deviled Eggs

My friend had her baby shower today. She had a lot of people helping with the food, but I wanted to help too! So I made deviled eggs and pumpkin bars. I love deviled eggs but I'm kind of picky with them. I don't like relish or anything chunky in them and I don't like them to be too mustardy. This recipe, which I found on All Recipes, is really good. I add just a little extra mayonnaise to my liking and cut the salt down a bit. I make mine in the food processor and then use a piping bag to fill the eggs.

Ingredients

• 6 hard-cooked eggs
• 2 tablespoons mayonnaise (or more to taste)
• 1 teaspoon sugar
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1/4 teaspoon salt
• Paprika

Directions

1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.