Wednesday, January 07, 2009
Cook Time: 20 mins
Total Time: 20 mins
Makes 2 Servings:
Per Serving: Calories: 271 , Saturated Fat: 7 g , Total Fat: 19 g , Carbs: 4 g , Dietary Fiber: 2 g , Protein: 19 g , Cholesterol: 438 mg , Sodium: 432 mg
1/4 cup(s) spinach
4 large egg(s)
1/2 cup(s) cheese, feta, crumbled
2 scallion(s) (green onions)
2 tablespoon dill weed, fresh
pepper, black ground
2 teaspoon oil, olive, extra virgin
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, ovenproof 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.