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. Source: EatingWell Magazine, Winter 2004

EatingWell Test Kitchen



  • 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 Facts

267 calories; 18.8 g total fat; 6.8 g saturated fat; 387 mg cholesterol; 434 mg sodium. 292 mg potassium; 3.9 g carbohydrates; 2 g fiber; 1 g sugar; 18.6 g protein; 3295 IU vitamin a iu; 6 mg vitamin c; 90 mcg folate; 201 mg calcium; 3 mg iron; 35 mg magnesium;

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0