Greek Omelet

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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.

Greek Omelet
Nutritionist Tested & Approved

Time: 20 minutes

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
  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.

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

  3. 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.


Nutritional Facts

Servings
2
Calories
267
Carbohydrates
4g
Cholesterol
387mg
Dietary Fiber
2g
Fat
19g
Monounsaturated Fat
7g
Potassium
292mg
Protein
19g
Saturated Fat
7g
Sodium
434mg
Bonus
27% dv vitamin A
Carbohydrate Servings
0
Exchanges
1/2 vegetable
3 medium-fat protein
1 fat

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breakfast eggs EatingWell Meal Plan omelet ultra-low-carb

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