SAUSAGE SPINACH OMELET ROLL
Provided by Food Network
Categories main-dish
Yield 6 servings (1 slice each)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees F. Spray a 15x10-inch baking pan with cooking spray. Line with a piece of parchment or wax paper. Spray paper with additional cooking spray.
- 2. Beat eggs, milk, flour, green onion, salt and pepper into large bowl with a wire whisk until well blended.
- 3. Carefully pour into pan. Bake for 20 minutes or until eggs are set.
- 4. Cook sausage and mushrooms in a large skillet over medium heat for 4-5 minutes or until mushrooms are tender. Stir in spinach: cook and stir until spinach is wilted.
- 5. Loosen eggs from sides of pan and carefully invert onto another piece of parchment or waxed paper. Top with sausage mixture and 3/4 cup cheese. Roll-up.
- 6. Place on back on baking pan. Top with remaining 1/4 cup cheese. Bake for 5 minutes or until cheese is melted. Cut into slices.
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
CHEESY SPINACH OMELET SANDWICH
One large skillet is all you need to make this easy and cheesy omelet sandwich for four. Cut into quarters, then stuff into a warm baguette with sliced ham for a weeknight bistro dinner in less than 25 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
- Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
- Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 322 milligrams, Sodium 1410 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 28 grams, Sugar 3 grams
SPINACH AND OMELET ROLL
Categories Egg Leafy Green Brunch Marinate Vegetarian Lunch Spinach Sake Pan-Fry Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 pieces
Number Of Ingredients 14
Steps:
- Marinate spinach:
- Have ready a large bowl of ice and cold water. Stir together dashi, mirin, and soy sauce in a large shallow bowl.
- Leaving stems attached, divide spinach into 2 piles. Stack spinach leaves and line up bottoms of stems, then tie each pile into a bundle with kitchen string 1/2 inch from ends of stems. Blanch spinach bundles in a large saucepan of boiling salted water 1 minute and transfer to ice water. When spinach is cool, gently squeeze excess water from bundles and transfer to dashi mixture. Marinate at room temperature, turning occasionally, 3 hours.
- Make egg sheet:
- Stir together cornstarch and water in a glass measure. Add eggs, sake, and sugar and beat with a fork just until blended. If mixture is frothy, let stand until foam subsides. Heat oil in a 12-inch nonstick skillet over moderate heat, swirling skillet to coat, and wipe out excess with paper towels. Pour slightly more than 1/3 cup egg mixture into skillet, swirling to cover evenly, and discard remainder. When edges of egg begin to dry, remove skillet from heat and let stand 20 seconds. Carefully turn egg sheet over (Japanese cooks pick it up by gently working a single chopstick under egg sheet across skillet and lifting it, draped over the chopstick). Cook other side 30 seconds and invert egg sheet onto a work surface.
- Assemble rolls:
- When egg sheet is cool enough to handle, arrange on a sushi mat, lining up an edge of sheet with near edge of mat. (If you're not using a sushi mat, keep egg sheet on work surface.) Gently squeeze excess marinade from spinach bundles and trim stem ends to remove string. Keeping bundles intact, arrange spinach horizontally across lower third of egg sheet, with stems of 1 bundle on left and stems of the other on right. Beginning with side nearest to you, roll egg sheet up and over spinach tightly, squeezing mat around roll to tighten, and continue to roll up egg sheet. Trim ends of roll and cut crosswise into 8 pieces.
SPINACH AND ARTICHOKE OMELET WHEELS
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It's very easy, and looks pretty fancy, too.
Provided by Joy Wilson
Categories Brunch Breakfast Omelet Egg Spinach Artichoke Cheese Monterey Jack Quick & Easy Quick and Healthy Milk/Cream
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
- Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
- In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
- Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
- Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!
FAMILY-STYLE ROLLED OMELET WITH SPINACH AND CHEDDAR
You don't have to stand over the stove and make individual omelets with this recipe. Round out the meal with bread and a simple cherry-tomato salad.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.
- In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper; whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.
- Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar; bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.
Nutrition Facts : Calories 447 g, Fat 28 g, Fiber 4 g, Protein 32 g
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
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- Preheat oven to 325°F. Spray 13x9-inch pan with cooking spray. Line with a piece of parchment paper. Spray paper with additional cooking spray.
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