Scallion, Mint and Feta Omelet

scallion-feta-omelet Photo: Travis Rathbone


  • 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


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.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 2

Nutritional Information

Calories per serving: 397
Fat per serving: 33g
Saturated fat per serving: 11g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 19g
Carbohydrate per serving: 6g
Fiber per serving: 1g
Cholesterol per serving: 410mg
Iron per serving: 3mg
Sodium per serving: 698mg
Calcium per serving: 301mg

Good to Know

This omelet is perfect for breakfast or dinner! In the morning, have some fruits on the side. At dinner, add a salad. Either way, it's a great source of protein and calcium.

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