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Greek Omelet




¼ cup cooked spinach
4 large eggs
½ cup crumbled feta cheese (2 ounces)
2 scallions, thinly sliced
2 Tbs. chopped fresh dill
Freshly ground pepper (to taste)
2 Tbs. Epicurean Koroneiki Extra Virgin Olive Oil


Set oven rack about 4 inches from the heat source on Broil.
Squeeze spinach to remove excess water. Blend eggs with a fork in a medium bowl. Add feta, dill pepper and the spinach & mix gently with a rubber spatula. Heat the Epicurean Koroneiki Extra Virgin Olive Oil in a 10 inch nonstick skillet over medium heat. Pour in the egg mixture and tilt pan 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 – 4 minutes. Place the pan under the broiler and cook until the top is set, 1 ½ - 2 ½ minutes. Slide the omelet onto a platter and cut into wedges.

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