Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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




Ingredient Checklist


Instructions Checklist
  • 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; protein 18.6g; carbohydrates 3.9g; dietary fiber 2g; sugars 0.8g; fat 18.8g; saturated fat 6.8g; cholesterol 387.2mg; vitamin a iu 3294.8IU; vitamin c 5.5mg; folate 90.3mcg; calcium 201.1mg; iron 2.8mg; magnesium 35.4mg; potassium 292.2mg; sodium 433.9mg; thiamin 0.1mg.

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