Greek Omelet

• 0.25 cup(s) cooked spinach
• 4  large eggs
• 0.5 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

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Directions

1. 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.
2. Set a rack about 4 inches from the heat source; preheat the broiler.
3. 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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