SPINACH AND ARTICHOKE OMELET WHEELS
By baking the eggs and toppings in a jelly roll pan, you can then roll it all up into a tight spiral, slice it into portions, and share. It's very easy, and looks pretty fancy, too.
Provided by Joy Wilson
Categories Brunch Breakfast Omelet Egg Spinach Artichoke Cheese Monterey Jack Quick & Easy Quick and Healthy Milk/Cream
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Place a rack in the center of the oven and preheat to 350ºF. Coat a 10x15-inch jelly roll pan with nonstick cooking spray, line it with parchment paper with an overhang of a few inches on both sides, and lightly spray the parchment paper.
- Place the flour in a small bowl and slowly pour the milk over the flour. Whisk until smooth. Add the cream and whisk until smooth.
- In a medium bowl, whisk together the eggs, butter, mustard, soy sauce, and pepper. Add the cream mixture and whisk well by hand for about 3 minutes, until it is fully aerated and has some big bubbles. Pour the mixture into the prepared pan and distribute the spinach, artichoke hearts, and 1/2 cup of the cheese evenly over the top.
- Bake for about 12 minutes, until the edges are set and the center is beginning to set. Remove from the oven, sprinkle 1 cup of cheese on top, and bake for 4 to 6 minutes, until the cheese is just melted. Remove the pan from the oven and let cool for 5 minutes.
- Lift the long end of the parchment paper and tightly roll the omelet to create a long cylinder. Sprinkle with the remaining 1/2 cup cheese and the chives. Slice and serve!
ITALIAN BAKED SPINACH OMELET
A quick, easy and tasty supper... eggs, cheese and spinach with a few storecupboard ingredients that provide a burst of Mediterranean flavour.
Provided by mrsfabicons
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Put the oil in a 7x10 inch baking dish and put in the oven to preheat for 10 minutes.
- Steam the spinach for 7 minutes. Drain well, squeeze out the excess water and coarsely chop. Set aside.
- Drain the artichoke hearts and sun dried tomatoes. Thinly slice, about matchstick width. Set aside.
- Beat the eggs with the pesto sauce and Tabasco.
- Stir in the grated cheese, artichoke slices and sun dried tomatoes. Combine well.
- Carefully pour half the egg mixture into the preheated baking dish and sprinkle with one tablespoon of pine nuts. Return to the oven and bake for 10 minutes.
- Remove from the oven and reduce the heat to 325°F.
- Spread the spinach evenly over the baked egg layer.
- Pour the rest of the egg mixture over the spinach and sprinkle with the remaining pine nuts.
- Return to the oven and bake for 20 minutes.
- Cut into quarters and serve with crusty bread and a mixed salad.
Nutrition Facts : Calories 210.1, Fat 14.9, SaturatedFat 3.4, Cholesterol 372.2, Sodium 205.2, Carbohydrate 6.5, Fiber 2.2, Sugar 1.1, Protein 14
ARTICHOKE OMELETTE
Make and share this Artichoke Omelette recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 27m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter in 12 inch fry pan.
- Beat eggs in bowl with artichoke hearts, olives, milk, salt and pepper.
- Pour mixture over onions in pan and cover.
- Cook over medium heat until the bottom of the omelette is golden brown, carefully lift edge with spatula to check.
- Lay cheese over half of omelette.
- Flip other half of omelette over cheese half.
- Wait about 1 minute.
- Slide out of pan and serve hot.
Nutrition Facts : Calories 727.4, Fat 48.7, SaturatedFat 25.3, Cholesterol 640.5, Sodium 1591.6, Carbohydrate 28.6, Fiber 11.1, Sugar 3, Protein 45.8
ARTICHOKE CHEESE OVEN OMELET
Every Saturday for 10 years, my husband has gotten together with his " breakfast club"-good friends who take turns cooking for the group in their homes. The "boys" all love his cheesy artichoke omelet, and Jack appreciates the easy cleanup.
Provided by Taste of Home
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.
Nutrition Facts : Calories 256 calories, Fat 18g fat (11g saturated fat), Cholesterol 209mg cholesterol, Sodium 499mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
FETA, SPINACH, AND BASIL OMELETTE MUFFINS
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Provided by Lorraine Pascale
Categories HarperCollins Brunch Breakfast Omelet Muffin Spinach Arugula Egg Tomato Feta Quick and Healthy Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Grease 8 holes of a muffin tin with the spray or sunflower oil and set aside.
- Put the eggs, tomato, spinach, nutmeg and salt (just a little bit as the feta is very salty) and pepper into a large jug and whisk together until combined. Divide the mixture evenly among the 8 muffin holes and then sprinkle over the feta cheese.
- Bake in the oven for about 20 minutes or until the muffins have risen slightly, are firm to the touch and lightly golden. Then, remove from the oven and leave to cool a little.
- Place the salad leaves on a large serving plate. Whisk the oil and vinegar together in a small bowl or mug with a little salt and pepper and pour over the leaves.
- Using a small, sharp knife, loosen the edges of each muffin from the tin and carefully pop them out.
- Arrange them on top of the salad leaves. Rip up the basil leaves, scatter them over the top, and serve.
SPINACH ARTICHOKE OMELET
A healthy flavorful breakfast option for those of us trying to get more veggies in our diet. Add chopped olives or feta cheese if you like.
Provided by SAMSMOM
Categories Omelets
Time 28m
Yield 1
Number Of Ingredients 8
Steps:
- Grease a nonstick skillet with cooking spray and heat over medium heat. Add onion; cook and stir until slightly softened, about 2 minutes. Add artichoke hearts and cook until heated through, 1 to 2 minutes. Stir in spinach and tomatoes; cook until spinach is wilted, about 5 minutes. Transfer to a bowl.
- Whisk eggs, water, and pepper together in a bowl.
- Wipe out skillet; spray with cooking spray. Heat over medium heat. Pour in egg mixture; cook until mostly set, about 3 minutes. Gently push cooked edges into the center; tilt skillet so uncooked eggs flow underneath. Cook until set, 2 to 4 minutes. Spoon spinach mixture over 1 side of the omelet. Fold in half and serve.
Nutrition Facts : Calories 378.3 calories, Carbohydrate 17.9 g, Cholesterol 744 mg, Fat 21.3 g, Fiber 7.4 g, Protein 33.7 g, SaturatedFat 6.4 g, Sodium 529.8 mg, Sugar 5.6 g
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Cuisine AmericanCategory BreakfastServings 1Total Time 20 mins
- Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Then stir in the stracciatella, and add in the lemon juice and spinach. Stir frequently until the spinach wilts.
- Next stir in the mozzarella, parmesan, and artichoke, and bring to a steady simmer, letting the mixture thicken for 2-3 minutes.
- Whisk the eggs together. Melt the butter in a skillet heated over medium low heat. Pour half of the whisked eggs into the skillet. Move the eggs around the pan so that they are at an equal level and just hitting the edges of the skillet. Then cover the skillet and wait.
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- Spray the omelet maker with olive oil. Add the spinach and artichokes to the maker and clasp closed. Microwave on high for 30 seconds. Transfer the vegetables to a plate.
- Crack the eggs into the omelet maker. Add the water and whisk well to combine. Season with salt and pepper. Keeping the omelet maker open, microwave for 1 1/2 to 2 minutes, or until the center is set.
- Top the egg with the cooked vegetables and mozzarella cheese. Clasp the omelet maker closed and microwave for 30 seconds to melt the cheese. Serve immediately.
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