INDIAN SPINACH CHEESE OMELET
Make and share this Indian Spinach Cheese Omelet recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- cook potatoes in oil 5 minutes
- add onion and garlic and chilies cook until potatoes tender mix in bowl eggs tomato milk and pepper
- pour over potato mixture
- cook until set on bottom
- add spinach and cheese on 1 side
- flip over top and cook until cheese melts.
- can add lime juice when done.
SAAG PANEER
Eat homemade Indian food tonight with Aarti Sequeira's Saag Paneer: Spinach with Indian Cheese recipe from Aarti Party on Food Network.
Provided by Aarti Sequeira
Time 1h20m
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
- Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
- Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
- Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
- Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
- Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
- Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.
- Line a large colander with a large double layer of cheesecloth, and set it in your sink.
- In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
- Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
- Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
- Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
- Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
BABY SPINACH OMELET
Simple and delicious very spinachy omelette with parmesan cheese, onion and nutmeg. I enjoy this as a supper with boiled baby potatoes. I often change the onion powder for green onion.
Provided by FrVanilla
Categories Spinach
Time 9m
Yield 2 serving(s)
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.
BRANDI'S YUMMY SPINACH OMELET
I was experimenting with ingredients I had leftover from making spinach quiche and decided to try making a yummy omelet with some of them. I love pepper so I chose to increase the amount of it in my omelet. I also used frozen spinach. There's no need to thaw it. I used a knife to shave off what I needed. Cheese is optional because this omelet has great flavor without it and is much healthier. If you decide to add cheese I recommend Laughing Cow brand Creamy Swiss.
Provided by Lucidity
Categories Breakfast
Time 4m
Yield 1 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 392.3, Fat 37.2, SaturatedFat 7, Cholesterol 423, Sodium 146.6, Carbohydrate 1.7, Fiber 0.4, Sugar 1, Protein 12.9
INDIAN OMELETTE
Indian omelette (or masala omelette) is a popular Indian dish available in every Indian food stall around Malaysia. Very easy and fast to make, for breakfast or as a side dish. This unfolded omelette with crispy, bronzed edges and a soft middle is so delicious even on its own.
Provided by My Recipe To Share
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Dice red and yellow onions into 3 different sizes.
- Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
- Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.
Nutrition Facts : Calories 339.5 calories, Carbohydrate 11 g, Cholesterol 372 mg, Fat 27.5 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 5.9 g, Sodium 745.3 mg, Sugar 4.9 g
MUENSTER SPINACH OMELET
I made this recipe up and really liked it. You can add bacon if you don't want a meatless meal, lol.
Provided by Dienia B.
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Add mushrooms, green onion, and pepper.
- Sweat down.
- Add beaten eggs.
- Add cheese on half side, saving a little for top.
- Add spinach.
- You can add bacon here on top of cheese and spinach.
- Flip over plate.
Nutrition Facts : Calories 467.4, Fat 38, SaturatedFat 18.6, Cholesterol 621.1, Sodium 567.7, Carbohydrate 3.4, Fiber 0.7, Sugar 1.6, Protein 27.6
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.
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
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