Spinach-Feta Cheese Omelet with Dill and Chives

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Title: Spinach-Feta Cheese Omelet with Dill and Chives
Yield: 2 Servings
Categories: Meatless


1 c Seeded chopped unpeeled
1 ts Chopped fresh dillweed
1 ts Minced fresh chives
1 ds Salt
Vegetable cooking spray
1/4 c Chopped purple onion
2 c Loosely packed chopped fresh
3/4 c Hot cooked rice, cooked
-without salt or fat
3 tb Crumbled feta cheese, (3/4
1 tb Chopped fresh dillweed,
1 tb Minced fresh chives, divided
2 Egg yolks
1 tb Skim milk
3 Egg whites
1 ds Salt
1 tb All-purpose flour
1/8 ts Freshly ground pepper
Fresh dillweed sprigs,

Combine first 4 ingredients; stir well, and set aside. Coat a nonstick
skillet with cooking spray; place over medium-high heat until hot. Add
onion; saute 2 minutes. Add spinach; saute 1-1/2 minutes or until spinach
begins to wilt. Stir in rice, feta cheese, 1-1/2 teaspoons dillweed, and
1-1/2 teaspoons chives, and set aside.

Beat egg yolks in a bowl until thick and pale (about 5 minutes). Add milk;
beat until well blended, and set aside.

Beat egg whites (at room temperature) and salt until soft peaks form. Add
the remaining dillweed, remaining chives, flour, and pepper, beating until
stiff peaks form. Gently fold into egg yolk mixture.

Coat a medium-size nonstick skillet with cooking spray, and place over
medium heat until hot. Spread egg mixture evenly in skillet; top with
spinach mixture. Cover, reduce heat to medium-low, and cook 10 minutes or
until center is set.

Carefully loosen omelet with a spatula, and fold in half; gently slide
omelet onto a warm serving plate. Spoon tomato mixture over top. Yield: 2

Per serving: 260 Calories; 8g Fat (28% calories from fat); 14g Protein; 32g
Carbohydrate; 222mg Cholesterol; 521mg Sodium

Serving Ideas : Cut omelet in half; garnish with dillweed, if desired.

Recipe by: Cooking Light, May/Jun 1993, page 90

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.