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

Serves: 2

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.


Nutritional Information
(per serving)
Calories 271
Total Fat 19g
Saturated Fat 7g
Cholesterol 438mg
Sodium 432mg
Total Carbohydrate 4g
Dietary Fiber--
Sugars--
Protein 19g
Calcium--

Personally I would leave out the dill and add a dash of nutmeg for more of a spanokopita flavor.

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