| Greek Omelet |
Recipe type: Breakfast
Author:
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 2
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
Instructions
- 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.
Serving size: 1 Calories: 267 Fat: 19g Saturated fat: 7g Unsaturated fat: 7g : 4g Fiber: 2g Protein: 19g Cholesterol: 387mg
2.1.7
Source: Eating Well
