RECIPES FOR BABY SPINACH RECIPES

BABY SPINACH OMELET RECIPE | ALLRECIPES

Baby Spinach Omelet Recipe | Allrecipes image

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 Omelets

Total Time 15 minutes

Prep Time 6 minutes

Cook Time 9 minutes

Yield 1 serving

Number Of Ingredients 6

Ingredients

2 eggs
1 cup torn baby spinach leaves
1 ½ tablespoons grated Parmesan cheese
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
salt and pepper to taste

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, CarbohydrateContent 2.8 g, CholesterolContent 378.6 mg, FatContent 12.3 g, FiberContent 0.8 g, ProteinContent 16.4 g, SaturatedFatContent 4.5 g, SodiumContent 278.7 mg, SugarContent 1.3 g

SUPER SPINACH PANCAKES | JAMIE OLIVER VEGETABLE RECIPES

Super spinach pancakes | Jamie Oliver vegetable recipes image

Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit. Enjoy!

Total Time 25 minutes

Yield 6

Number Of Ingredients 13

Ingredients

1 ripe avocado
350 g mixed-colour cherry tomatoes
100 g baby spinach
3 spring onions
½ a bunch of fresh coriander (15g)
1 lime
extra virgin olive oil
1 large free-range egg
1 mug of self-raising flour
1 mug of semi-skimmed milk
olive oil
300 g cottage cheese
hot chilli sauce

Steps:

1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
5. Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
6. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

Nutrition Facts : Calories 331 calories, FatContent 13.3 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 13.5 g protein, CarbohydrateContent 42.3 g carbohydrate, SugarContent 6.3 g sugar, SodiumContent 1.2 g salt, FiberContent 3 g fibre

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SPEEDY SPINACH CURRY | JAMIE OLIVER VEGETARIAN CURRY RECIPES

From jamieoliver.com
Total Time 16 minutes
Calories 363 calories per serving

1. Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
2. Tip the cashews into a pestle and mortar, returning the pan to the heat.
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SUPER SPINACH PANCAKES | JAMIE OLIVER VEGETABLE RECIPES

Colourful, healthy and, most importantly, fun, these pancakes work just as well for dinner as they do for a weekend brunch. Save any leftover batter in a covered bowl in the fridge and they'll keep for a breakfast treat later in the week. And get creative with your toppings – the sky’s the limit. Enjoy!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 331 calories per serving

1. Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
4. Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
5. Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
6. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

See details

SPEEDY SPINACH CURRY | JAMIE OLIVER VEGETARIAN CURRY RECIPES

From jamieoliver.com
Total Time 16 minutes
Calories 363 calories per serving

1. Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.
2. Tip the cashews into a pestle and mortar, returning the pan to the heat.
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4. Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar. Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.
5. Stir until the spinach wilts and all the liquid evaporates, then taste and season to perfection with sea salt and black pepper.
6. Crush the cashew nuts and sprinkle over the top before serving. Yum.

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Category Buffet, Dinner, Lunch, Main course, Starter, Supper
Cuisine British
Calories 486 calories per serving

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