Spinach omelette recipe
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- Dish type
A wonderfully flavoured egg dish. Serve for breakfast or a delicious snack.
468 people made this
- 2 eggs
- 30g baby spinach leaves, torn
- 1 1/2 tablespoons grated Parmesan cheese
- 1/4 teaspoon onion powder
- 1/8 teaspoon ground nutmeg
- salt and pepper to taste
MethodPrep:6min ›Cook:9min ›Ready in:15min
- 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 frying pan coated with cooking oil spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip and continue cooking 2 to 3 minutes. Reduce heat to low and continue cooking 2 to 3 minutes or to desired doneness.
Reviews & ratingsAverage global rating:(340)
Reviews in English (246)
Very nice. Looks 'just' like in the photo! At first I thought there wasn't going to be enough egg but it was perfectly measured. Need a minimal amount of salt though. Very nice. Thank you!-05 Aug 2013
What a lovely breakfast. I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat). I used frozen spinach which I cooked before adding to the egg mixture. I used fresh chopped onions instead of onion powder, because I had them on hand so why not? This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking. A great way to incorporate veggies into your diet.-20 Mar 2008
Very good omelet that's god for you too! Instead of using onion powder I sauteed some onion and then added the spinach. I cooked that until it was wilted. I added a little milk to the eggs before adding them to the veggies and threw in a couple cherry tomatoes cut in half for a little color and flavor. I left out the nutmeg altogether. When it was all done I seasoned it with salt, pepper, and shredded Parmesan cheese. Great with whole grain toast!-27 Mar 2011
SPINACH OMELETTE RECIPE
Spinach omelette recipe. This is a diferent form for to make a typical omelette and much healthier too. It is very easy and also quick to prepare. You can make this omelette in only 10 minutes! Cheer up to taste this spinach omelette and you can verify its delicious flavour. With these ingredients that I leave down below, you can obtain a simple omelette. But if you want to make a much more elaborate recipe, you can add an onion cut into strips and sauté it. It result will surprise you!. Lets to see how to make this spinach omelette recipe.
INGREDIENTS for 2 people:
- 8 eggs
- 17 oz fresh spinach
- 1 garlic clove
- Salt and pepper
- 150 g spinach
- freshly grated nutmeg
- frying pan
- fine grater
In a frying pan, sauté the spinach until wilted. Season to taste with nutmeg, salt, and pepper. Set aside.
Florentine Omelette With Spinach and Cheese Recipe
Why It Works
- Salting the eggs in advance helps break down the eggs' protein structure, leading to a more tender omelette.
- Mixing the cheese with the sautéed spinach gets a jump-start on its melting.
In the world of cooking, dishes labeled "Florentine" almost always feature spinach, so it's no surprise that that's the calling card of this classic omelette. To round out all those healthy green leaves is a generous amount of melted Gruyere or Swiss cheese, but don't let the short ingredient list fool you: This omelette is packed with flavor. It's also, in the case of this recipe, packed with a truly generous amount of filling, which makes this five-egg omelette a meal that can easily fill two people, if not more.
There are just a couple keys to success. First, this recipe uses the basic rules of the classic American omelette, as described by Kenji in his article on the overall technique. (For those turned off by the browned eggs and giant half-moon shape, you may be better off reading our guide to French omelettes here.) Those rules include seasoning the eggs well in advance of cooking to make them more tender, and cooking the eggs with as little stirring as possible to create large and fluffy curds.
For the filling, there are few things to keep in mind. First, mind your spinach: We strongly prefer cooking with Savoy (or curly) spinach rather than baby spinach and other flat-leaf varieties. Savoy spinach retains some semblance of texture even when it's been cooked until extremely tender, which is something flat-leaf types of spinach can't say for themselves (they cook down to an unfortunately slick and slimy texture). Frozen spinach works well in this recipe too, and unlike fresh curly spinach, it doesn't need to be washed thoroughly to rinse away sandy grit before cooking.
Whether you decide to use fresh or frozen spinach, after cooking you'll want to squeeze out excess moisture in order to avoid ending up with a watery omelette. And no matter what kind of spinach or cheese you choose, this omelette makes an excellent breakfast, brunch, lunch, or even dinner.
To begin making the Spinach Omelette first wash and chop the spinach into small pieces.
Place the chopped spinach in a microwave safe bowl and lightly cook it in the microwave for just 1 minute. You do not want to turn it into a soggy, mushy spinach, but just take off the rawness.
Next, break the eggs one by one into a mixing bowl. Using a fork, beat them nicely until fluffy.
Add the turmeric powder and red chilli powder to the fluffy eggs and whisk once again.
Next, add the chopped spring onion greens, and the microwaved chopped spinach and mix once again.
Lastly, add the milk and salt, whisk lightly once again till everything is combined.
Place a pan on the heat and spread the olive oil on it. Once warm, pour the beaten egg mixture into the pan and swirl the pan gently so the mixture spreads across the surface evenly.
Using a spatula or spoon, evenly spread the spinach and spring onion greens all around the omelette.
Cover the pan with a lid and cook the omelette on a medium heat for 7-10 minutes. Check to make sure the omelette isn’t burnt, now and then.
After approximately 10 minutes, flip the omelette over to cook the other side, which will take about 5 more minutes.
Once done and the omelette is cooked firm, turn off the heat and allow the omelette to remain in the pan for a minute more.
Then transfer it on to a plate.
Serve the Spinach Omelette with toasted bread and Chickoo Banana Date Smoothie Recipe for a wholesome breakfast.
Spinach, Ham & Cheese Omelet
BEAT eggs and water in small bowl until blended.
HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR in egg mixture. Mixture should set immediately at edges.
Gently PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, SEASON with salt and pepper. PLACE cheese on one side of omelet TOP with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate. SERVE immediately.
- In a saucepan with a lid, add ¼ cup of cold water, a pinch of salt, and the baby spinach. Cover and cook over medium-high heat until the spinach has wilted, about 1 to 2 minutes. Drain and squeeze out as much water and you can. Set aside.
- In a medium bowl, whisk together the eggs with 1 tablespoon of water, salt, and pepper to taste.
- Heat the oil in small non-stick skillet over medium heat. Add half the eggs and cook without stirring until the eggs begin to set.
- Using a rubber spatula, lift the edges of the omelet and tilt the pan so the uncooked eggs flow to the edges the pan and underneath the omelet.
- Sprinkle one side of the omelet with half the amount of cheese, wilted spinach, and scallions. Fold the un-topped side of the omelet over the cheesy side. Cook until the inside of the omelet has set and cheese is beginning to melt, about 1 minute.
- Remove from pan. Make another omelet in the same way with the remaining eggs, spinach, cheese, and scallions. Serve with a piece of toast.
It takes practice to get the perfect omelet, but don’t let that scare you. If you mess up on the flipping just turn it into a scramble! It’s all good.
Registered Dietitian Approved
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.
- cooking spray
- ¼ cup chopped onion
- ¼ cup canned artichoke hearts, rinsed and drained
- 1 (9 ounce) bag fresh spinach
- ¼ cup chopped plum tomatoes
- 4 eggs
- 2 tablespoons water
- 1 dash ground black pepper
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.
- 3 teaspoons olive oil, divided
- 1 (1/4 cup) medium shallot, minced
- 1 (6-ounce) package fresh baby spinach
- ¼ cup part-skim ricotta cheese
- 3 tablespoons bottled salsa
- 3 large eggs
- 3 large egg whites
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- Additional salsa (optional)
Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Add shallot cook until soft, stirring well. Add spinach sauté until wilted (2 minutes), stirring well. Transfer to bowl stir in ricotta and 3 tablespoons salsa.
Heat 2 teaspoons oil in skillet over medium heat. Combine eggs, egg whites, and water in a bowl. Whisk until well-blended. Add salt and pepper whisk 5 seconds.
Pour egg mixture into skillet cook 10 seconds or until edges are set. Pull in cooked edges using a spatula tip pan and rotate until there is just a little uncooked egg in the middle (about 5 minutes).
Add spinach mixture evenly to top of omelet sprinkle with cheese. Cook 20 seconds remove from heat. Run spatula around omelet edges. Fold omelet in half, and let slide onto serving platter. Serve immediately with additional salsa, if desired.
Bacon Spinach Omelette with Cheddar
The key to this simple bacon spinach omelette is to use fresh spinach and wilt it down in the bacon grease. So good! Don’t forget the cheddar cheese, obviously!
- In a small skillet, add chopped bacon over medium-low heat. Cook until bacon is crispy and browned, probably 7-8 minutes.
- Meanwhile, rinse spinach well and when bacon is crispy, move it to one side of the skillet and add spinach. Cook spinach in the bacon grease until it’s wilted, maybe 1-2 minutes. Then stir together bacon and wilted spinach. Remove mixture from the skillet.
- Whisk two eggs together and add to the skillet over medium heat. Ideally, you should have some bacon grease to cook the eggs in, but if the skillet is dry, add a teaspoon of olive oil.
- Cook eggs for 2 minutes, using a spatula to gently push the cooked eggs to the center, tilting the pan, and allowing uncooked eggs to flow to the outer edges of the skillet.
- When the eggs are mostly cooked and there is a very thin layer of uncooked egg on the top, add half of the bacon spinach mixture to half of the eggs along with a handful of cheddar cheese. Fold the eggs over the top to make a half-circle omelet.
- Cook the omelette for 30 seconds and then flip the omelette to the other side. Cook for another 30 seconds or so which should melt the cheese and finish cooking the eggs.
NOTE: If you want your eggs completely cooked, the best way to achieve that is to actually flip the omelette before you add the filling so both sides are 100% cooked. Personally, I’m okay with a thin layer of under-cooked egg, but it’s personal preference.
- When omelet is to your liking, slide it onto a plate and garnish with salt, pepper, and red pepper flakes. Serve immediately!
- 1 teaspoon extra-virgin olive oil
- 5 cherry tomatoes, halved
- 1 scallion, sliced
- 1 cup baby spinach, washed, with water still clinging to leaves
- 1/2 cup liquid egg substitute, such as
- ¼ cup shredded reduced-fat Cheddar cheese
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 1 tablespoon water
Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine.
Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.
Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.