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Greek Omelet

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Winter 2004

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Recipe Summary

total:
20 mins
Servings:
2

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Per Serving:
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.
Exchanges:

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

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Reviews (2)

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
Reviews:
Most Helpful Most Positive Least Positive Newest
rayraymiester@yahoo.com
Rating: 5 stars
10/29/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
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EatingWell User
Rating: 4 stars
01/24/2012
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! Read More
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