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Greek Omelet

Greek Omelet

Nutrition Facts
  • cal. (kcal) 271
Greek Omelet
  • Makes: 2 servings
  • Prep: 20 mins
  • Start to Finish: 20 mins
  • Carb Grams Per Serving: 4


  • 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 Information

Servings 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.