Greek Omelet Recipe
- 1/4 cup cooked spinach
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh dill
- Freshly ground black pepper to taste
- 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.