SPINACH, TOMATO, AND CHEESE OMELET
This dish is great for a pregnant woman and her developing baby. It's rich in protein and laced with vitamins A and C, folic acid, and magnesium.
Provided by ElizabethKnicely
Categories Breakfast
Time 20m
Yield 1 omelet with toast, 1 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
- Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
- Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
- Makes 1 serving.
- VARIATIONS:.
- Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).
MOZZARELLA, SPINACH, AND TOMATO OMELET
Steps:
- Heat a nonstick skillet coated with cooking spray over medium heat. Add the whisked eggs and allow to cook for 2 to 3 minutes. Add in spinach, tomatoes, and cheese and fold over into an omelet. Allow to cook for 2 to 3 additional minutes. Serve with toasted English muffin half. Calories 290 Protein 26g Carbs 22g Fiber 4g Fat Total 12g
MOZZARELLA, SPINACH, AND TOMATO OMELET
Make and share this Mozzarella, Spinach, and Tomato Omelet recipe from Food.com.
Provided by Krystal McDow
Categories Breakfast
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Heat a nonstick skillet coated with nonstick cooking spray over medium heat.
- Whisk egg whites with water. Add the whisked eggs and allow to cook for 2 to 3 minutes. Then add spinach, tomatoes, and cheese and fold over into an omelet.
- Allow to cook for 2 to 3 additional minutes.
- Serve with toasted english muffin half.
Nutrition Facts : Calories 299.8, Fat 10.2, SaturatedFat 6, Cholesterol 36.4, Sodium 652.2, Carbohydrate 23, Fiber 3.8, Sugar 7.2, Protein 29.5
PASTA WITH TOMATO, SPINACH, AND MOZZARELLA
Make and share this Pasta With Tomato, Spinach, and Mozzarella recipe from Food.com.
Provided by cpg123
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up your saute pan on the stove. Once it is hot, add your olive oil to the pan.
- Start to boil your water for your pasta. Once the water has started to boil, add pasta and cook according to directions on box.
- Add your sliced garlic to the pan, and cook until brown. Once the garlic has brown, remove from the pan and set aside.
- Add your tomatoes to the hot saute pan. Cook for approximately 3 minutes before adding your spinach.
- Cook the tomatoes and spinach until the spinach has started to wilt.
- Once the pasta is finished, add pasta, tomatoes and spinach, garlic and mozzarella to a large bowl. Blend together.
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