Greek Omelet

Greek Omelet

4 Reviews
From: EatingWell Magazine, Winter 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.

Ingredients 2 servings

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  • 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
  • 2 teaspoons extra-virgin olive oil
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  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.

Nutrition information

  • Per serving: 267 calories; 19 g fat(7 g sat); 2 g fiber; 4 g carbohydrates; 19 g protein; 90 mcg folate; 387 mg cholesterol; 1 g sugars; 0 g added sugars; 3295 IU vitamin A; 6 mg vitamin C; 201 mg calcium; 3 mg iron; 434 mg sodium; 292 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 vegetable, 3 medium-fat protein, 1 fat

Reviews 4

January 24, 2012
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By: EatingWell User
I sauteed some onions and mushrooms and added them to the mixture as well as some herbs. With a piece of whole grain toast - fabulous!
December 16, 2010
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By: rayraymiester
So good! This was really more of a frittata than an omelet but who cares it was delicious. I didn't not use the dill because I am not a big fan of it's flavor. I made this for myself and my boyfriend and was surprised by how large the portion was. It was very filling. I served this with crispy sauted red potatoes. I will certainly be making this again.
July 16, 2010
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By: EatingWell User
I really enjoyed it and I packed mine with spinach because I know its both filling and excellent for nutrition. The only thing I changed is that I only used half the yolks so we got some of the fatty flavors but a lot less cholesterol and fats. I'm sure you can do this with all egg whites too and make it super healthy.
November 24, 2009
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By: EatingWell User
All I can say is WOW!!! I added the spinach until it looked "right" rather tha by volume as specified.. Can not get enough of this.