Italian Baked Spinach Omelet Recipes

ITALIAN BAKED SPINACH OMELET

Italian Baked Spinach Omelet image

A quick, easy and tasty supper... eggs, cheese and spinach with a few storecupboard ingredients that provide a burst of Mediterranean flavour.

Provided by mrsfabicons

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
8 ounces fresh Baby Spinach, washed and drained
8 medium eggs
1 tablespoon pesto sauce
1 dash Tabasco sauce
1/2 cup grated asiago cheese
1/2 cup artichoke hearts packed in oil
1/2 cup sun-dried tomato packed in oil
2 tablespoons pine nuts

Steps:

Preheat the oven to 375°F.
Put the oil in a 7x10 inch baking dish and put in the oven to preheat for 10 minutes.
Steam the spinach for 7 minutes. Drain well, squeeze out the excess water and coarsely chop. Set aside.
Drain the artichoke hearts and sun dried tomatoes. Thinly slice, about matchstick width. Set aside.
Beat the eggs with the pesto sauce and Tabasco.
Stir in the grated cheese, artichoke slices and sun dried tomatoes. Combine well.
Carefully pour half the egg mixture into the preheated baking dish and sprinkle with one tablespoon of pine nuts. Return to the oven and bake for 10 minutes.
Remove from the oven and reduce the heat to 325°F.
Spread the spinach evenly over the baked egg layer.
Pour the rest of the egg mixture over the spinach and sprinkle with the remaining pine nuts.
Return to the oven and bake for 20 minutes.
Cut into quarters and serve with crusty bread and a mixed salad.

Nutrition Facts : Calories 210.1, Fat 14.9, SaturatedFat 3.4, Cholesterol 372.2, Sodium 205.2, Carbohydrate 6.5, Fiber 2.2, Sugar 1.1, Protein 14

SPINACH AND GARLIC OMELET

Spinach and Garlic Omelet 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

Categories breakfast, for one, main course

Time 15m

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, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 411 milligrams, Sugar 1 gram, TransFat 0 grams

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