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Scallion, Mint and Feta Omelet

Photo: Travis Rathbone
Prep time 10 mins
Cook time 6 mins
Yield Serves: 2


  • 2 tablespoons olive oil
  • 6 scallions, coarsely chopped
  • 4 large eggs, beaten well
  • 1 tablespoon chopped fresh mint leaves
  • Salt and freshly ground black pepper
  • 3 ounces (about 1/2 cup) crumbled feta
  • 1 tablespoon pine nuts, optional

Nutrition Information

  • calories 397
  • fat 33 g
  • satfat 11 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 19 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 410 mg
  • iron 3 mg
  • sodium 698 mg
  • calcium 301 mg

How to Make It

  1. Place oven rack 4 to 5 inches below heating element and preheat broiler to high. In a medium ovenproof nonstick skillet, warm 1 Tbsp. oil over medium heat. Add scallions and cook, stirring often, until tender, about 2 minutes.

  2. In a bowl, combine eggs, mint, salt and pepper. Add remaining oil to skillet with scallions and pour egg mixture evenly over scallions. Scatter cheese over egg mixture and cook, without stirring, until eggs are set on bottom, about 2 minutes. Sprinkle pine nuts on top, if desired. Watching carefully, broil until cheese turns light golden and eggs are fully cooked, 1 to 2 minutes. Serve immediately.