Greek Omelet
Description
This omelet tastes much like the classic Greek Spanakopita, but is much easier. Make it for breakfast, brunch or dinner!
Ingredients
1/4 c. spinach, cooked (from frozen)
4 large eggs
1/2 c. feta cheese, crumbled
2 scallions, thinly sliced
2 T. fresh dill, chopped
freshly ground pepper, to taste
2 t. extra-virgin olive oil
Directions
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Preheat broiler and set the rack 4 inches from the heat source.
Squeeze spinach to remove any excess water.
Beat eggs with a fork in a medium bowl, add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.
Heat oil in a 10 inch non-stick skillet over medium heat. Pour in egg mixture and tilt to distribute evenly. Reduce 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 pan under broiler, cook until the top is set, 1 1/2 to 2 1/2 minutes.
Slide the omelet onto a platter and cut into wedges.