Ingredients
1/4 cup(s) cooked spinach
4 large eggs
1/2 cup(s) crumbled feta cheese (2 ounces)
2 scallions, thinly sliced
2 tablespoon(s) chopped fresh dill
Freshly ground pepper, to taste
2 teaspoon(s) extra-virgin olive oil
Directions
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.
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