Greek Omelet

  • Active Time 20m
  • Total Time 20m

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.

ingredients

  • 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

directions

Squeeze the spinach to remove any excess water. Blend the eggs with a fork in a medium bowl. Add the 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 the 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 Publisher. All rights reserved.

RecID 7758

nutrition information per serving

271 calories; 19g total fat; 7g total saturated fat; 438mg cholesterol; 432mg sodium; 4g carbohydrates; 2g fiber; 19g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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