Cheesy Spinach Omelet Sandwich Recipes

MONTE CRISTO OMELET SANDWICH

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

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.

FRENCH OMELET WITH SPINACH & SWISS CHEESE

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

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.