SPINACH OMELETTE 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 Breakfast and Brunch Eggs Omelet Recipes

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
? 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

SPINACH MUSHROOM OMELET | ALLRECIPES

Spinach Mushroom Omelet | Allrecipes image

A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.

Provided by Dragonfly

Categories Breakfast and Brunch Eggs Omelet Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 15

Ingredients

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
¼ teaspoon salt
? teaspoon red pepper flakes
? teaspoon garlic powder
? teaspoon ground nutmeg
? teaspoon ground black pepper
½ teaspoon olive oil
½ cup sliced fresh mushrooms
¼ cup diced green onion
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
½ cup diced fresh tomato

Steps:

Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

Nutrition Facts : Calories 114.4 calories, CarbohydrateContent 5.7 g, CholesterolContent 96.1 mg, FatContent 5.1 g, FiberContent 1.8 g, ProteinContent 12.5 g, SaturatedFatContent 1.6 g, SodiumContent 490.2 mg, SugarContent 3 g

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You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.
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Reviews 5
Total Time 15 minutes
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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.

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The leftovers of this tasty tortilla are perfect for tomorrow's lunch - for the office or the kids' lunchbox
From bbcgoodfood.com
Total Time 30 minutes
Category Brunch, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
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SPANISH SPINACH OMELETTE RECIPE | BBC GOOD FOOD

Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

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