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.
Time: 20 minutesIngredients
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
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.
- Dietary Fiber
- Monounsaturated Fat
- Saturated Fat
- 27% dv vitamin A
- Carbohydrate Servings
- 1/2 vegetable
- 3 medium-fat protein
- 1 fat