Cheesy Spinach Omelet Sandwich Recipes

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MONTE CRISTO OMELET SANDWICH



Monte Cristo Omelet Sandwich image

If you are a fan of Monte Cristos, you'll love this riff on the popular Indian street food egg sandwich. It's every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners' sugar. A square-shaped bread is ideal: It enables neater folding of the omelet. You will also want to use a nonstick skillet that is at least ten inches in diameter -- the omelet won't fit in a smaller pan.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 1 sandwich

Number Of Ingredients 8

3 large eggs
Kosher salt
2 slices Swiss cheese
1/2 teaspoon Dijon mustard
1/2 tablespoon confectioners' sugar
1 tablespoon unsalted butter
2 slices sourdough or white bread
2 large slices ham

Steps:

  • Add the eggs, 1 tablespoon water and 1/4 teaspoon salt to a small bowl and whisk to combine. Spread each cheese slice with 1/4 teaspoon of the Dijon and set the slices mustard-side-up on a flat surface. Put the confectioners' sugar in a small fine-mesh sieve set over a plate.
  • Heat the butter in a large nonstick skillet over medium-high heat until melted and starting to brown around the edges of the pan. Add the egg mixture and swirl the pan to coat the bottom. Working quickly, dip 1 slice of the bread in the eggs, then flip the slice and place it so the top edge of the slice is near the edge of the pan furthest from you. Repeat with the remaining slice of bread, setting it across the pan from the first bread slice. The bottom edges of the two slices should be in a straight line, with eggs all around.
  • Continue to cook the eggs until they are completely set on the bottom and mostly cooked on the top, 1 to 2 minutes more. Slide a large nonstick spatula under the bread and flip the whole omelet in one single motion. Set the cheese mustard-side up on top of the omelet, covering the bread. Lay the ham on top of one of the slices of cheese. Using the spatula, fold one side of the omelet (but not the bread side) over the cheese and ham, then fold over the other side. Fold in half so the bread slices meet and form a sandwich.
  • Cook until the bread on the bottom is golden brown and the cheese is beginning to melt, 1 to 2 minutes. Reduce the heat if the bread begins to darken too quickly before the cheese melts. Flip and cook until the other side is golden brown, 1 to 2 minutes.
  • Set the sandwich on a plate and dust with the confectioners' sugar.

BABY SPINACH OMELET



Baby Spinach Omelet 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     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

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, 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

FRENCH OMELET WITH SPINACH & SWISS CHEESE



French Omelet With Spinach & Swiss Cheese image

This French omelet offers a smoother, tender texture. Simultaneously shaking the pan and stirring the eggs vigorously, you will notice that the curds are smaller than other omelets. From Cuisine.

Provided by Bev I Am

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

2 eggs
1 tablespoon milk or 1 tablespoon water
salt and pepper
1/2 tablespoon butter
1/3 cup swiss cheese, grated
1/3 cup sauteed spinach, drained
1 tablespoon sour cream
1 strip lemon peel

Steps:

  • Whip eggs, liquid and seasonings.
  • Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
  • Heat until bubbly.
  • Pour egg mixture into skillet.
  • Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
  • Remove from heat when eggs no longer run but are still quite moist.
  • Add cheese and spinach to top half of omelet.
  • Fold in half and invert onto a plate.
  • Tuck the thin edges under the omelet if desired.
  • Let rest 1 minute.
  • Garnish with a dollop of sour cream and a strip of lemon peel.
  • Makes one omelet.

CHEESY SPINACH ENCHILADAS



Cheesy Spinach Enchiladas image

Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 40m

Yield 6

Number Of Ingredients 9

1 (340 gram) package Yves Veggie Cuisine® Veggie Ground Round Mexican or Original
12 nuggets Europe's Best® Chef's Spinach, thawed, drained and squeezed dry
1 ¾ cups shredded Monterey Jack, Cheddar or Mexican blend cheese
¾ cup cooked Casbah® Freekeh
⅓ cup finely chopped green onion
1 (15 ounce) jar picante sauce
6 (9 inch) original or whole wheat flour tortillas
¼ cup chopped fresh coriander
Sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.
  • Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
  • Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
  • Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.
  • Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.

Nutrition Facts : Calories 482.5 calories, Carbohydrate 48 g, Cholesterol 33.5 mg, Fat 20.3 g, Fiber 6.8 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 1337.2 mg, Sugar 5 g

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Top Asked Questions

What is in a spinach & cheese omelette?
Garlic, onions, spinach, cheese and eggs. This omelette is super healthy, gluten free and naturally low carb. The perfect dish during these hard times we´re living in. You can serve this Spinach & Cheese Omelette for the ultimate breakfast, yet it´s bold enough to serve for dinner, next to some yummy roasted potatoes.
How do you make a mushroom and spinach omelette?
Start off your day in a tasty way with this cheesy mushroom and spinach omelet. Easy to make, and tastes like you got it from a fancy restaurant! Heat olive oil in large skillet over MED-HIGH heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with 1/4 tsp salt and pepper, then stir in baby spinach until wilted.
How long does it take to cook an omelette with cheese?
Directions. Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.
How do you make a fluffy omelette with eggs?
Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy. Melt butter in a small, nonstick skillet over medium-low heat.

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