Egyptian Spinach Omelet Recipes

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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

SPINACH AND HERB OMELET



Spinach and Herb Omelet image

Using a combination of eggs and egg whites helps keep the saturated fat down without sacrificing a rich, satisfying flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 13

1 Haas avocado, halved, pitted, peeled, and diced
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
4 large eggs plus 4 large egg whites
1/4 cup fortified low-fat milk
1/2 teaspoon dried rosemary, crumbled
3 tablespoons canola oil
1/2 cup minced onion
1 small jalapeno pepper (ribs and seeds discarded), minced
2 cups fresh baby spinach, shredded
1 bunch chives, thinly sliced
1 cup shredded reduced-fat Swiss cheese
Sliced mango and kiwi, for serving

Steps:

  • In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside.
  • In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper.
  • In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside.
  • Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi.

Nutrition Facts : Calories 362 g, Fat 28 g, Fiber 5 g, Protein 21 g

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

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

BACON SPINACH OMELET RECIPE BY TASTY



Bacon Spinach Omelet Recipe by Tasty image

Here's what you need: eggs, salt, pepper, bacon, fresh spinach, shredded cheddar cheese, green onion

Provided by Betsy Carter

Categories     Breakfast

Time 30m

Yield 1 serving

Number Of Ingredients 7

2 eggs
½ teaspoon salt
¼ teaspoon pepper
1 strip bacon, cooked and chopped
½ cup fresh spinach, chopped
2 tablespoons shredded cheddar cheese
green onion, chopped,optional, for serving

Steps:

  • In a 16 oz (475 ml) mason jar, add eggs, salt, pepper, bacon, spinach, and cheese. Place the lid on the mason jar and shake until ingredients are well-combined.
  • Remove lid and place microwave for 1½-2 minutes, or until omelet appears puffy. *Be careful mason jar will be hot*
  • Top with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 430 calories, Carbohydrate 2 grams, Fat 30 grams, Fiber 0 grams, Protein 33 grams, Sugar 0 grams

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