Greek Omelet

Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)

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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.

"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...
Greek Omelet

Makes: 2 servings

Active Time:

Total Time:


  • 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


  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.


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.

Nutrition Bonus: 27% dv vitamin A.

Exchanges: 1/2 vegetable, 3 medium-fat protein, 1 fat

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Recipe Categories

Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique

Type of Dish
Main dish, vegetarian
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