Brandis Yummy Spinach Omelet Recipes

Steps:

• Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
• Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

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.

Steps:

• In a blender or by hand, combine eggs, spinach, salt, pepper and nutmeg.
• Blend until thoroughly mixed.
• In a small frying pan heat olive oil.
• When oil is hot pour egg mixture into pan and cook as you would normally cook any omelet.
• When eggs are throughly cooked in omelet form, add cheese to half of omelet and fold.
• Bon appetit!

Steps:

• Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Add spinach all at once and cook, stirring, until wilted, about 3 minutes. Transfer to a colander and drain, pressing lightly. Toss spinach with pastrami, 1/4 cup cheese, and salt and pepper to taste in a bowl.
• Whisk together 3 eggs and 1/4 teaspoon salt in a bowl until blended. Heat 1 tablespoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Add whisked eggs and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 1 to 2 minutes. Spoon one fourth of spinach mixture over half of omelet and sprinkle with 1 tablespoon cheese. Fold other half of omelet over filling using a heatproof rubber spatula and transfer to a plate. Keep warm, covered with foil.
• Make 3 more omelets in same manner with remaining eggs, salt, oil, spinach mixture, and cheese.

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.