Greek Omelette

1/4  cup		spinach, cooked
3		large egg(s)s
1  ounce		cheese, feta, crumbled
1/4  cup		scallion(s) (green onions), thinly sliced
1  tablespoon		dill weed, fresh, chopped
1  pinch		pepper, black ground, to taste

Tip: For nutritional information on all the ingredients in Greek Omelette just click on each ingredient name. Then adjust the serving size for any Greek Omelette ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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, 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.