Greek Omelet
Recipe from EatingWell

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.

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    1/4  cup 
    cooked spinach
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    large eggs
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    1/2  cup 
    crumbled feta cheese, (2 ounces)
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    scallions, thinly sliced
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    2   tablespoons 
    chopped fresh dill
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    Freshly ground pepper, to taste
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    2   teaspoons 
    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 information
Per Serving: cal. (kcal) 271, Fat, total (g) 19, chol. (mg) 438, sat. fat (g) 7, carb. (g) 4, Monosaturated fat (g) 7, fiber (g) 2, pro. (g) 19, vit. A (IU) 1312, sodium (mg) 432, Potassium (mg) 284, Vegetables () 1, Medium-Fat Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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