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Greek Omelet

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  2 servings
With flavors reminiscent of the classic Greek spanakopita, this easy omelet is just right for a light dinner or brunch. Frozen leaf spinach makes it ultra-quick.
1/4 cup  cooked spinach
4   large eggs
1/2 cup  crumbled feta cheese (2 ounces)
2   scallions, thinly sliced
2 tablespoons  chopped fresh dill
Freshly ground pepper to taste
2 teaspoons  extra-virgin olive oil
Greek Omelet Recipe at
Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.

Set a rack about 4 inches from the heat source; preheat the broiler.

Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting 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 platter and cut into wedges.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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Nutrition Facts per Serving
Yield:   2 servings
Calories: 271
Fat. Total: 19g
Protein: 19g
Carbohydrates, Total: 4g
Fat, Saturated: 7g
Fiber: 2g
Cholesterol: 438mg
Sodium: 432mg
% Cal. from Fat: 63%
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