Best Spinach And Garlic Omelet Recipes

SPINACH AND GARLIC OMELET

Spinach and Garlic Omelet image

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

Ingredients

2 ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)
1 large or 2 small garlic cloves, minced or puréed
Salt and freshly ground pepper
2 eggs
2 to 3 teaspoons low-fat milk
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan

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

TASTY SPINACH, GARLIC AND TURKEY OMELET

Tasty Spinach, Garlic and Turkey Omelet image

I came up with this recipe when I was on a restricted diet and wouldn't have otherwise put these things all together. It's my favorite omelet now. This is extremely savory and is also very healthy!

Provided by Nicole Miller @TeaAddict

Categories Eggs

Number Of Ingredients 8

Ingredients

2 - l or xl eggs
1 - handful of rinsed and dried spinach
1-2 clove(s) chopped garlic (i'm a garlic freak, i like 2)
2 slice(s) turkey deli meat, ripped up
1 slice(s) pepper jack cheese (i use a singles version)
1 pinch(es) fresh sea salt
1 teaspoon(s) coconut oil
1 dash(es) water

Steps:

Grease omelet pan with coconut oil.
Whisk eggs and water until eggs are blended and "fluffy". About 1 TBSP of water or less should be good.
Add eggs to pan and cook eggs on medium to high heat - you can add the garlic immediately if you want it cooked-in or near the end if you want them more raw (which is healthier).
Rip cheese square down the center and put it down the middle of the omelet as soon as the bottom of the egg begins to whiten.
Add spinach, turkey and sea salt now. It will look overflowing but the spinach will cook down.
Using a spatula, lift edges of omelet into the center (you may need to hold the edges down for several moments before they'll stay).
Flip omelet over onto itself (this should take care of the very open face it starts with). It ends up looking a little bit like a burrito.
Cook until it begins to brown and serve. Allow several minutes to cool.