EGG SPINACH OMELET RECIPES

Name: Spinach and Garlic Omelet
Total time: 15 min
Yield: 1 serving.
Cuisine: mediterranean
Ingredients: 2 ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed); 1 large or 2 small garlic cloves, minced or puréed; Salt and freshly ground pepper; 2 eggs; 2 to 3 teaspoons low-fat milk; 2 teaspoons extra virgin olive oil; 2 teaspoons freshly grated Parmesan

SPINACH AND GARLIC OMELET RECIPE - NYT COOKING

Spinach and Garlic Omelet Recipe - NYT Cooking image

You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.

Provided by Martha Rose Shulman

Total Time 15 minutes

Yield 1 serving.

Number Of Ingredients 7

Ingredients

2 ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)
1 large or 2 small garlic cloves, minced or puréed
Salt and freshly ground pepper
2 eggs
2 to 3 teaspoons low-fat milk
2 teaspoons extra virgin olive oil
2 teaspoons freshly grated Parmesan

Steps:

Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

Nutrition Facts : @context http//schema.org, Calories 262, UnsaturatedFatContent 13 grams, CarbohydrateContent 5 grams, FatContent 20 grams, FiberContent 1 gram, ProteinContent 16 grams, SaturatedFatContent 6 grams, SodiumContent 411 milligrams, SugarContent 1 gram, TransFatContent 0 grams

SPINACH-AND-CHEESE OMELET RECIPE | MYRECIPES

Spinach-and-Cheese Omelet Recipe | MyRecipes image

Add extra nutrients to your breakfast by stirring in chopped fresh spinach, chopped tomato and shredded cheese into your protein-packed omelet.

Provided by MyRecipes

Total Time 14 minutes

Prep Time 14 minutes

Yield Makes 1 serving

Number Of Ingredients 7

Ingredients

2 large eggs
1 tablespoon butter
1 cup coarsely chopped spinach
? cup chopped tomatoes
? teaspoon salt
? cup (1 1/2 oz.) shredded Swiss cheese
? teaspoon pepper

Steps:

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.
Fold and Serve. Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.

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