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Greek Omelet

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • ¼ cup cooked spinach
    • 4 large eggs
    • ½ cup crumbled feta cheese (2 ounces)
    • 2 scallions, thinly sliced
    • 2 tablespoons chopped fresh dill
    • 2 teaspoons extra-virgin olive oil
    • Freshly ground pepper to taste


  • 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, 1½ to 2½ minutes. Slide the omelet onto a platter and cut into wedges.
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