- 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
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.
- Serving: Per serving
- Calories: 271
- Carbohydrates: 4g
- Fat: 19g
- Protein: 19g
- Dietary Fiber: 2g
- Saturated Fat: 7g
- Monounsaturated Fat: 7g
- Cholesterol: 438mg
- Potassium: 284mg
- Sodium: 432mg
- Exchanges: 1/2 vegetable, 3 medium-fat protein, 1 fat
- Carbohydrate Servings: 0