- cal. (kcal) 271
- Makes: 2 servings
- Prep: 20 mins
- Start to Finish: 20 mins
- Carb Grams Per Serving: 4
crumbled feta cheese, (2 ounces)
scallions, thinly sliced
chopped fresh dill
Freshly ground pepper, to taste
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.
Nutrition InformationServings Per Recipe: 2
PER SERVING: 271 cal., 19 g total fat (7 g sat. fat), 438 mg chol., 432 mg sodium, 4 g carb. (2 g fiber), 19 g pro.