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
LILLY'S YUMMY SPINACH OMELETTE
This is one that I like to make if for just the two of us, but would work well as a double batch for a sunday brunch with company! You can switch up the cheese, and the veggies in this to accommodate your taste.
Provided by lillybug420
Categories Breakfast
Time 20m
Yield 2 Omellettes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tbsp olive oil in med to large pan or skillet on med heat. Beat your eggs, salt and pepper in a bowl set aside. Into the pan throw in your mushrooms and onions cook for about 4 minutes till a bit tender. Add Onions and Mushrooms to egg mixture and stir together, put 1 tbsp of olive oil in pan then transfer mixture back to pan cook on one side until there is no more liquid on top or until it is nice golden brown underneath. Flip carefully, spread cheese all over cooked area, lay spinach over the cheese, fold over right away and let the cheese melt, this will soften up the spinach as well. Use your flipper and cut folded omellette in half and serve.
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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