Wednesday dinner, October 15

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After a couple of nights of leftovers from our dining extravaganza, it was time to cook and get busy trying to use the produce from our CSA box.

Greek Style Spinach Omelet
(adapted from Weight Watchers)

8 cups spinach (baby leaves) or chopped if large leaves
4-5 medium scallion(s) (trimmed, sliced)
1-2 tablespoons fresh dill (minced)
8 large egg(s)
Salt to taste
Black pepper to taste
1/2 cup plain fat-free yogurt
Chopped fresh tomatoes

Coat a medium nonstick skillet with cooking spray or little olive oil. Add spinach, scallion and dill; cook over medium heat, stirring frequently, until greens are limp, about 2 to 3 minutes. Beat eggs, salt and pepper together in a small bowl and pour over greens; cook until eggs are set, about 5 minutes. Spoon yogurt down center of omelet; fold over and serve with tomatoes on top.

I served the omelet with whole wheat toast.

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