10-MINUTE SPINACH OMELET
This delicious spinach omelet recipe is ready in just 10 minutes for a nutritious breakfast. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Omelet Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Whisk eggs in a small bowl. Heat oil in a small skillet over medium-high heat, tilting to coat the pan. Pour in the eggs and immediately stir with a rubber spatula or fork for 5 to 10 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. Continue to cook until almost set and the bottom is light golden, about 1 minute total.
- Remove from heat and top half the omelet with spinach and Cheddar. Fold the other half over the filling. Slide the omelet onto a plate and sprinkle dill on top.
Nutrition Facts : Calories 255 calories, Carbohydrate 3 g, Cholesterol 86 mg, Fat 19 g, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, Sodium 278 mg
BABY SPINACH OMELET
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 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 6
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, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g
SCRAMBLED SPINACH OMELET
I make this on Saturday mornings and it is so easy, but tastes so great! Don't be afraid of the cottage cheese, it makes the eggs creamy and delicious. It's pretty enough to serve to guests!
Provided by lKlElLlLll
Categories Breakfast
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat the eggs until frothy.
- Add the salt, pepper, and cajun seasoning.
- Stir in the cottage cheese.
- Heat a medium skillet on medium-high and add the olive oil, making sure to coat bottom of skillet.
- Add egg mixture and stir as if making scrambled eggs.
- When eggs are half cooked, add fresh spinach,reduce heat, and cover.
- When spinach is wilted (about 3 minutes) turn off heat and sprinkle with cheese.
- Cover for about 2 more minutes, then serve.
- You can also add chopped tomatoes to this recipe. Just be sure they are well drained (I use paper towels). Add them when you add the spinach.
SPINACH AND GARLIC OMELET
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
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
MUSHROOM SPINACH OMELET
"I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. "For a change of pace, I like to mix diced celery and parsley with different cheeses."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside., In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 489mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
SCRAMBLED OMELETTE
Delightful savoury light lunch for one. I find it too hard to make an omelette that looks like an omelette, so I scramble it - it's quicker and just as tasty!
Provided by Rhazz
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Using a lightly greased pan, fry bacon pieces and onion to taste.
- Add remaining ingredients and fry over low heat until light and fluffy.
Nutrition Facts : Calories 233.3, Fat 11.7, SaturatedFat 4.1, Cholesterol 427.8, Sodium 442.3, Carbohydrate 11.8, Fiber 2.1, Sugar 5.8, Protein 20.1
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