SCRAMBLED SPINACH OMELET
I make this on Saturday mornings and it is so easy, but tastes so great! Don't be afraid of the cottage cheese, it makes the eggs creamy and delicious. It's pretty enough to serve to guests!
Provided by lKlElLlLll
Categories Breakfast
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs until frothy.
- Add the salt, pepper, and cajun seasoning.
- Stir in the cottage cheese.
- Heat a medium skillet on medium-high and add the olive oil, making sure to coat bottom of skillet.
- Add egg mixture and stir as if making scrambled eggs.
- When eggs are half cooked, add fresh spinach,reduce heat, and cover.
- When spinach is wilted (about 3 minutes) turn off heat and sprinkle with cheese.
- Cover for about 2 more minutes, then serve.
- You can also add chopped tomatoes to this recipe. Just be sure they are well drained (I use paper towels). Add them when you add the spinach.
SPINACH AND GARLIC OMELET
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
Provided by Martha Rose Shulman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
- Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
- Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 411 milligrams, Sugar 1 gram, TransFat 0 grams
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
SCRAMBLED OMELETTE
Delightful savoury light lunch for one. I find it too hard to make an omelette that looks like an omelette, so I scramble it - it's quicker and just as tasty!
Provided by Rhazz
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Using a lightly greased pan, fry bacon pieces and onion to taste.
- Add remaining ingredients and fry over low heat until light and fluffy.
Nutrition Facts : Calories 233.3, Fat 11.7, SaturatedFat 4.1, Cholesterol 427.8, Sodium 442.3, Carbohydrate 11.8, Fiber 2.1, Sugar 5.8, Protein 20.1
JOE'S SPECIAL SCRAMBLE
A delicious scramble great for any meal of the day! This is a Seattle favorite!
Provided by JULIEP
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until no longer pink, about 8 minutes. Pour off any excess grease, then stir in the garlic, onions, and mushrooms. Reduce heat to medium, cover, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the nutmeg, oregano, spinach, salt, and pepper and cook until the spinach is heated through.
- Reduce heat to medium-low, and make 6 egg-sized indentations into the beef and spinach mixture. Crack the eggs into the each indentation, then cover, and continue cooking until the eggs are done to your liking, about 5 minutes more for medium.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 11.2 g, Cholesterol 280.8 mg, Fat 28.3 g, Fiber 3.2 g, Protein 35.6 g, SaturatedFat 9.5 g, Sodium 197.5 mg, Sugar 4.6 g
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5/5 (5)Category BreakfastCuisine GlobalTotal Time 15 mins
- Prep the ingredients. Wash and chop the spinach leaves. Don't let the leaves go dry. Leave some water. Thinly slice the garlic. Crack the eggs into a bowl, and add a tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
- Heat a cast iron skillet (or any other frying pan), and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
- Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly. As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan. Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
- Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.
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