Greek Omelet

4.0 (67)
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.

Yield: 2 servings
Active Time: 20
Total Time: 20


  • 1/4 cup cooked spinach
  • 4 large eggs
  • 1/2 cup crumbled feta cheese (2 ounces)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh dill
  • Freshly ground pepper to taste
  • 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

calories 267
fat 19 g (7 g sat, 7 g mono)
cholesterol 387 mg
carbohydrates 4 g
protein 19 g
fiber 2 g
sodium 434 mg
potassium 292 mg

Nutrition Bonus 27% dv vitamin A.

Carbohydrate Serving

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

From EatingWell Winter 2004, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)