Greek Omelets with Spinach and Feta Cheese
Protein-packed eggs are a great way to start
your day. Try this tasty twist on a classic
omelet, stuffed with iron-rich spinach and
creamy feta cheese.
- Cooking spray
- 15 ounces fresh spinach
- 2 cloves garlic, minced
- 4 large eggs
- 12 egg whites
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1/4 teaspoon ground black pepper
- 1/2 cup fat-free feta cheese crumbles
Coat large nonstick sauté pan with cooking spray. Warm pan over medium-high heat. Add spinach, stirring constantly until all spinach is wilted, about 5 minutes. Add garlic, stirring into spinach, and sauté until cooked, about 30 seconds. Remove spinach from heat and roughly divide into 4 even portions.
Put eggs, egg whites, dill and pepper in medium bowl. Using whisk or fork, lightly beat together until foamy.
Coat small nonstick omelet pan very well with cooking spray. Pour 1/4 of egg mixture into pan. Let eggs cook untouched for 30 seconds to 1 minute. Using heat-resistant spatula, push cooked edges of eggs into pan’s center, letting uncooked liquid move to outer edge to cook.
Spread 2 tablespoons feta cheese and 1 portion spinach on half of omelet. Using rubber spatula, fold plain side of omelet over filling side; slide onto small plate. Repeat, continuing to make omelets until all 4 are made. Serve.