Greek Omelet (Phase 1)

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Registered: 04-01-2004
Greek Omelet (Phase 1)
Sun, 03-09-2008 - 9:28am
Greek Omelet (Phase 1)

Serves 2

Description
With flavors reminiscent of the classic Greek spanakopita, this easy omelet is just right for breakfast — or for a light dinner. Frozen spinach makes it ultra-quick

Ingredients
2 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

Instructions
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 broiler and preheat.
3. Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until the bottom is light gold, 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.

Recipe reprinted with permission of EatingWell, the Magazine of Food & Health.

Nutritional Information:
300 calories
23 g total fat (9 g sat)
455 mg cholesterol
4 g carbohydrate
19 g protein
1 g fiber
580 mg sodium

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