Greek Omelet
http://www.eatingwell.com/recipes/greek_omelet.html
From EatingWell: Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)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.
2 servings | Active Time: 20 minutes | Total 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
Preparation
- 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.
Nutrition
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
Exchanges: 1/2 vegetable, 3 medium-fat protein, 1 fat