Greek Omelet

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!
Ingredients
1/4 cup cooked spinach
1/2 cup rumbled feta cheese (2 oz.)
4 large eggs
2 scallions, thinly sliced
2 Tbl. chopped fresh dill
2 tsp. extra-virgin olive oil
Freshly ground pepper to taste

Instructions

Cook then squeeze spinach to remove excess water. Blend eggs with a fork in medium bowl. Add feta cheese, scallions, dill, spinach and pepper. Mix gently.
Preheat broiler and set rack approx. 4" from the heat source.
Heat olive oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to med-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath (3-4 minutes). Place the pan under the broiler and cook until the top is set (1-2 minutes). Slide the omelet onto a platter and cut into wedges.

Yields: 2 servings