email this pageIngredients
1 (10-ounce) package frozen chopped spinach
3 tablespoons Neufchatel cream cheese, softened
3 tablespoons 2% low-fat milk
3 tablespoons crumbled feta
8 large eggs
3 tablespoons water
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon butter, divided
1 ounce Parmesan cheese, grated
Instructions
3 tablespoons Neufchatel cream cheese, softened
3 tablespoons 2% low-fat milk
3 tablespoons crumbled feta
8 large eggs
3 tablespoons water
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon butter, divided
1 ounce Parmesan cheese, grated
1. Cook spinach according to package directions; drain well and place in processor. Add cream cheese, milk and feta; process to combine or stir with a spoon.
2. In a large bowl, whisk eggs, water, oregano, salt and pepper.
3. In a large (12-inch) nonstick skillet, melt butter over medium-high heat until sizzling. Add egg mixture. As edges set, move toward center with a spatula, allowing the uncooked egg to run to side. When top is set, spoon spinach mixture over omelet, top with Parmesan cheese, cover and cook for 1 minute. Fold omelet in half and slide onto a plate. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
2. In a large bowl, whisk eggs, water, oregano, salt and pepper.
3. In a large (12-inch) nonstick skillet, melt butter over medium-high heat until sizzling. Add egg mixture. As edges set, move toward center with a spatula, allowing the uncooked egg to run to side. When top is set, spoon spinach mixture over omelet, top with Parmesan cheese, cover and cook for 1 minute. Fold omelet in half and slide onto a plate. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
