Greek Omelet

By garciamoss

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.

Per serving: 267 calories; 19 g fat (7 g sat, 7 g mono); 387 mg cholesterol; 4 g carbohydrates; 19 g protein; 2 g fiber; 434 mg sodium; 292 mg potassium.

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

Preparation

Step 1

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.