BABY SPINACH OMELET
Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.
Provided by HOLLYJUNE
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
- In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.
Nutrition Facts : Calories 186 calories, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g
BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE
Steps:
- Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
- Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
- food for thought
- Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.
FRENCH OMELET WITH SPINACH & SWISS CHEESE
This French omelet offers a smoother, tender texture. Simultaneously shaking the pan and stirring the eggs vigorously, you will notice that the curds are smaller than other omelets. From Cuisine.
Provided by Bev I Am
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Whip eggs, liquid and seasonings.
- Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
- Heat until bubbly.
- Pour egg mixture into skillet.
- Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
- Remove from heat when eggs no longer run but are still quite moist.
- Add cheese and spinach to top half of omelet.
- Fold in half and invert onto a plate.
- Tuck the thin edges under the omelet if desired.
- Let rest 1 minute.
- Garnish with a dollop of sour cream and a strip of lemon peel.
- Makes one omelet.
FLUFFY OMELETTE WITH HAM, SPINACH AND SWISS CHEESE
Make and share this Fluffy Omelette With Ham, Spinach and Swiss Cheese recipe from Food.com.
Provided by Sonya01
Categories Breakfast
Time 13m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the egg yolks in a bowl with the milk and combine. In a separate bowl, whisk the egg whites to medium soft peaks. Gently fold into the egg yolk mixture. Set aside (do not allow to sit for too long).
- Spray a small non-stick frying pan with oil spray and place over medium heat. Add the baby spinach and cook for 1-2 minutes or until wilted. Remove from pan and wipe pan clean. Spray pan again and return to the heat.
- Pour in the egg mixture and cook for 2-3 minutes or until surface is nearly firm. Place the ham, spinach and cheese over half the omelette, then fold over the other side to enclose the filling. Serve immediately. Repeat ingredients and method for additional omelettes.
- Source.
Nutrition Facts : Calories 213.3, Fat 11.8, SaturatedFat 4.6, Cholesterol 385.7, Sodium 247.1, Carbohydrate 3.1, Fiber 0.3, Sugar 0.9, Protein 22.9
MOMMY'S SWISS CHEESE OMELETTE FOR 2 OR MORE
I make this to share around the table so that each person doesnt have to wait fro me to cook their omlette individually. The base recipe is for 2 people. You can double for 3, triple for 6. I use JUMBO eggs
Provided by petlover
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs with water and add pepper to mix.
- Spray Large Omlette Pan with non-stick spray while cold.
- Melt butter in large omlette pan over medium heat-be careful not to burn the butter.
- Pour egg mix into pan and swirl around to cover-lower heat to low.
- keep swirling pan so that egg evenly cooks over the low heat- be careful not to overcook or brown the bottum too much.
- when eggs are almost cooked through ( top is still soft) sprinkle cheese over the top.
- put lid onto pan and turn off heat - let this sit for about 1-2 minutes until cheese melts and eggs puff up.
- Sprinkle salt lightly on top.
- Fold omlette over and cut in half.
- serve over a hot bagel ( open face).
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SPINACH-AND-CHEESE OMELET RECIPE | MYRECIPES
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3.6/5 (8)Total Time 14 minsServings 1
- Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
- Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.
- Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.
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- Heat a dry frying pan over medium heat. Add the spinach, season with salt and a grating of nutmeg and toss in the pan until wilted. Scrape it into another bowl and wipe the pan with a kitchen towel.
- Add the butter to the pan and turn the heat up. When it’s foaming, pour in the eggs. Scrape the mix gently into the middle, tilting the pan so the runny egg from the surface runs underneath. Turn the heat down.
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