Greek Omelet - 4g Carbs, 2g Fiber
From: EatingWell - Winter 2004, EatingWell Serves Two, The Essential
EatingWell Cookbook (2004)
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.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium |
Healthy weight | High calcium | Gluten free
Active Time: 20 minutes
Total Time: 20 minutes
Servings: 2
1/4 cup cooked spinach
4 large eggs
1/2 cup crumbled feta cheese, (2 oz)
2 scallions, thinly sliced
2 Tbsp chopped fresh dill
Freshly ground pepper, to taste
2 tsp extra-virgin olive oil
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 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.
Servings: 2
Nutrition per Serving:
271 Calories, 19g Fat, 7g Sat, 7g Mono, 438mg Cholesterol, 19g Protein,
4g Carbs, 2g Fiber, 432mg Sodium, 284mg Potassium
Nutrition Bonus: 27% dv vitamin A.
Exchanges: 1/2 vegetable, 3 medium-fat protein, 1 fat
