Monday, August 13, 2012

Greek Omelet


1/4 cup(s) cooked spinach
4  large eggs
Freshly ground pepper, to taste
2 teaspoon(s) extra-virgin olive oil 1/2 cup(s) crumbled feta cheese
2  scallions, thinly sliced
2 tablespoon(s) chopped fresh dill


Blend the eggs in a medium bowl with a fork. Add the feta, dill, scallions, pepper and spinach to the eggs and mix gently.
Set a rack about 4 inches away from the heat and preheat the broiler.
In a nonstick skillet heat the oil over medium heat. Pour the egg mixture in it. Reduce to medium and cook until the bottom of the omelet is a light golden color. Lift the edges of the omelet so that the uncooked egg will flow underneath of it, and cook for about 3-4 minutes.
Place the pan under the broiler and allow to cook for 1-3 minutes or until the top is set. Slide the omelet onto a serving platter and cut into wedges to serve.


Diana Beatty said...

I think I would love the greek omelete sounds tempting and I really don't like spinach but, I think I would be willing to try this

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