Greek Omelet

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Greek Omelet

Greek Omelet

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.

Serves 2

Prep Time 20 min

Total Time 20 min.

Ingredients

  • 1/4 cup cooked spinach
  • 4 large eggs
  • 1/2 cup crumbled feta cheese, (2 ounces)
  • 2 scallions, thinly sliced
  • 2 tablespoon chopped fresh dill
  • Freshly ground pepper, to taste
  • 2 teaspoons extra-virgin olive oil

Cooking Directions

Step 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.

Step 2

Set a rack about 4 inches from the heat source; preheat the broiler.

Step 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.


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