Best Spinach And Herb Omelet Recipes

SPINACH OMELETTE

Steps:

• 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.

10-MINUTE SPINACH OMELET

Steps:

• Whisk eggs in a small bowl. Heat oil in a small skillet over medium-high heat, tilting to coat the pan. Pour in the eggs and immediately stir with a rubber spatula or fork for 5 to 10 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. Continue to cook until almost set and the bottom is light golden, about 1 minute total.
• Remove from heat and top half the omelet with spinach and Cheddar. Fold the other half over the filling. Slide the omelet onto a plate and sprinkle dill on top.

BABY SPINACH OMELET

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.

SPINACH AND HERB OMELET

Steps:

• In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside.
• In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper.
• In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside.
• Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi.

FINES HERBS OMELETTE

Steps:

• To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
• Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
• Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
• Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.

SPINACH AND GARLIC OMELET

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.

FRESH HERBS OMELET

Steps:

• Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. 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, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.