OMELETTE WITH SPINACH RECIPES

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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

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

FRENCH OMELET WITH SPINACH & SWISS CHEESE RECIPE - FOOD.COM



French Omelet With Spinach & Swiss Cheese Recipe - Food.com image

This French omelet offers a smoother, tender texture. Simultaneously shaking the pan and stirring the eggs vigorously, you will notice that the curds are smaller than other omelets. From Cuisine.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 1 serving(s)

Number Of Ingredients 8

2 eggs
1 tablespoon milk or 1 tablespoon water
salt and pepper
1/2 tablespoon butter
1/3 cup swiss cheese, grated
1/3 cup sauteed spinach, drained
1 tablespoon sour cream
1 strip lemon peel

Steps:

  • Whip eggs, liquid and seasonings.
  • Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
  • Heat until bubbly.
  • Pour egg mixture into skillet.
  • Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
  • Remove from heat when eggs no longer run but are still quite moist.
  • Add cheese and spinach to top half of omelet.
  • Fold in half and invert onto a plate.
  • Tuck the thin edges under the omelet if desired.
  • Let rest 1 minute.
  • Garnish with a dollop of sour cream and a strip of lemon peel.
  • Makes one omelet.

Nutrition Facts : Calories 382.1, FatContent 30, SaturatedFatContent 15.8, CholesterolContent 482.2, SodiumContent 270.4, CarbohydrateContent 4.2, FiberContent 0.2, SugarContent 1.3, ProteinContent 23.4

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SPINACH AND GARLIC OMELET RECIPE - NYT COOKING
You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
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This French omelet offers a smoother, tender texture. Simultaneously shaking the pan and stirring the eggs vigorously, you will notice that the curds are smaller than other omelets. From Cuisine.
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