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.

From EatingWell: Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)
Yield: 2 servings
Active Time: 20
Total Time: 20


  1. 1/4 cup cooked spinach
  2. 4 large eggs
  3. 1/2 cup crumbled feta cheese, (2 ounces)
  4. 2 scallions, thinly sliced
  5. 2 tablespoons chopped fresh dill
  6. Freshly ground pepper, to taste
  7. 2 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 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 Per Serving: 267 calories; 19 g fat (7 g sat, 7 g mono); 387 mg cholesterol; 4 g carbohydrates; 19 g protein; 2 g fiber; 434 mg sodium; 292 mg potassium.

Nutrition Bonus: 27% dv vitamin A.

Carbohydrate Serving

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