Photo by Ken Burris. 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.
1/2 cup cooked Spinach8 large Eggs1 cup crumbled Feta cheese (4 ounces)4 Scallions, thinly sliced4 tablespoons chopped fresh DillFreshly ground Pepper to taste4 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 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Pour in half of 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. 4. Repeat steps 2 and three for the remaining half of the ingredients.
Recipe was doubled to fit a family of 4. Lower the fat and calories in this dish by using reduced-fat feta cheese.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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