Page Title
Greek Omelet
The statements made in this website have not been evaluated by the Food  
and Drug Administration. The products are not intended to diagnose, treat,  
cure or prevent any disease. Any scientific information that we may give you  
or lead you to is for your education and is not to be used as a substitute for a  
health provider's care or proven therapy.

Contact Us | Terms of Service |Privacy Policy | Disclaimer | Copyright
   Copyright © 2008 Dolkar Wellness & Longevity
     9600 North 96th Street Scottsdale AZ 85258
                         All Rights Reserved
Ingredients:
From EatingWell.com

     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.

Ingredients:

•        1/4 c. cooked spinach
•        4 large eggs
•        1/2 c. crumbled feta cheese (2 oz.)
•        2 scallions, thinly sliced
•        2 Tbs. chopped fresh dill
•        Freshly ground pepper, to taste
•        2 teaspoon(s) extra-virgin olive oil

Directions:

1.         Squeeze spinach to remove any excess water.
Blend eggs with 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.
Greek Omelet