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
SPINACH AND CREAM CHEESE OMELETTE
Make and share this Spinach and Cream Cheese Omelette recipe from Food.com.
Provided by Diana Adcock
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Wash spinach leaves well-remove stems and slice leaves very thin; set aside.
- Whip the cream cheese with lemon juice and zest if using; set aside.
- Dice onion or shallot; set aside.
- In a large skillet over medium heat melt 2 tbsp of the butter.
- Add the spinach and onion and sauté for 3-5 minutes. You want the onion slightly translucent and the spinach wilted. Remove from heat and pour into a bowl; set aside.
- Melt the remaining 1-2 tbsp butter in the same pan over medium heat.
- Whip the eggs well with the whole milk and pour into the hot pan.
- Allow eggs to cook slowly, allowing eggs to almost set completely.
- Pour 1/2 the cheese mixture over 1/2 of the omelette, add the spinach onion mixture; sprinkle on the nutmeg, salt and pepper, and the remaining cheese.
- Fold the omelette over, turn off heat and let stand for 3 minutes.
- Serve.
SOUR CREAM AND SPINACH OMELETTE
Make and share this Sour Cream and Spinach Omelette recipe from Food.com.
Provided by Gina Lukhart
Categories Breakfast
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Clean spinach then steam about 3 minutes.
- Leaves will look limp but still green.
- In a bowl combine eggs, milk, spices, blend well with a fork.
- In a pan melt 1 tbs butter, heat, add part of the egg mixture (2 eggs are intented for 1 person you can scale it to your wants and needs).
- Add spinachleaves, as many as you like, flip omelette carefully over to brown other side.
- Put on a plate, spread sourcream to your taste, close omelette, and serve.
- Extremeley delicious if you love spinach and sour cream.
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3.6/5 (8)Total Time 14 minsServings 1
- Blend and Pour. Process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and saut´´ 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
- Lift and Tilt. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.
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