INGREDIENTS

• 1 carton (4.2 oz.) Hungry Jack® Original Hashbrown Potatoes
• 1 teaspoon dry Greek herb seasoning
• 3 eggs
• Chopped, fresh spinach
• Diced Tomatoes
• Feta cheese
• Canola oil as needed

INSTRUCTIONS

1. Add dry Greek seasoning to hashbrown carton.
2. Fill hashbrowns carton to fill line with hottest tap water. Let stand 12 minutes. Drain any excess water.
3. Mix hashbrowns and eggs in a medium bowl.
4. Heat an 8-inch non-stick skillet, or a griddle, over medium heat. Coat with about 2 teaspoons oil; add 1/2 cup hashbrown mixture and spread to a 6-inch circle.
5. Add 1-2 tablespoons each spinach, tomatoes and feta to half of the circle. Cook until top is set and bottom is golden brown, about 5 minutes. Fold unfilled side over filling and remove from pan.
6. Serve warm. Repeat to make five omelets.