Italian Baked Spinach Omelet Recipes

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BAKED GRUYERE AND SAUSAGE OMELET



Baked Gruyere and Sausage Omelet image

Provided by Giada De Laurentiis

Categories     main-dish

Time 43m

Yield 4 to 6 servings

Number Of Ingredients 11

Butter, for greasing baking dish
2 tablespoons olive oil
1 small onion, diced
1/2 pound mild turkey sausage, casings removed
8 large eggs
1/3 cup whole milk
1 teaspoon kosher salt
Freshly ground black pepper
1 red bell pepper, diced
1 1/2 cups (4 ounces) grated Gruyere cheese
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish.
  • Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool.
  • In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown.
  • Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
  • Cook's Note: To make individual servings, divide the batter between 4 buttered 8-ounce ramekins. Bake for 15 to 18 minutes.

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

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

CREAMED SPINACH OMELET



Creamed Spinach Omelet image

Spinach adds a plateful of beautiful color and flavor that sparks interest and appetites alike.-Jo Ann Van Kesteren, Onancock, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 1 serving.

Number Of Ingredients 7

1-1/2 cups loosely packed sliced fresh spinach
1 tablespoon butter, divided
1 tablespoon all-purpose flour
3 to 4 tablespoons milk, divided
Pinch salt
2 eggs
Salt and pepper to taste

Steps:

  • In a skillet, saute spinach in 1/2 tablespoon butter for 1 minute, stirring constantly. In a small bowl, stir flour, 2-3 tablespoons milk and salt until smooth. Add to spinach; cook and stir until thickened, about 1 minute. Set aside and keep warm. , In another bowl, whisk eggs, salt, pepper and remaining milk. In another skillet over medium heat, cook egg mixture in remaining butter. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spread spinach mixture over half of the omelet. Fold omelet in half and transfer to a warm platter.

Nutrition Facts :

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

SPINACH & FETA BAKED 'OMELETTE'



Spinach & Feta Baked 'Omelette' image

This dish is so easy, but looks & tastes like you went to alot of trouble. I won't tell anyone if you won't! Actually, you can throw anything in this recipe that you would put in an omelette. Great for lunch or Sunday brunch!

Provided by Grace32

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces fresh spinach
1 onion
1/2 cup fresh mushrooms, sliced (optional)
3/4 cup feta cheese
1/2 cup mozzarella cheese
6 eggs
olive oil
salt and pepper
yogurt (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil to medium-high& add onion- saute until opaque, then add mushrooms (if using) and then spinach& saute just until spinach is wilted.
  • Grease 9" square casserole dish with some olive oil (or spray with cooking spray) Beat eggs& add salt& pepper to taste.
  • Add crumbled feta and spinach mixture to eggs.
  • Pour into casserole dish& top with mozzarella.
  • Bake at 350 degrees for approx.
  • 30 minutes.
  • Cool about 5 minutes, then cut into 4 servings.
  • Serve with fruit and some plain yogurt on the side (mix in some dried dill or parsley for color).

SIMPLE ITALIAN OMELET



Simple Italian Omelet image

I'm calling this an 'Italian' omelet for a couple reasons. First, I used olive oil instead of butter and, second, I cooked the eggs quickly in a hot pan, letting them get a little golden-brown. The traditional French omelets are thicker and cooked much more gently.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 5

2 tablespoons olive oil
3 eggs, beaten
1 tablespoon crumbled goat cheese, or to taste
2 teaspoons chopped chives, divided, or to taste
sea salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat, swirling oil to coat the skillet. Pour eggs into hot skillet; eggs will bubble and firm immediately.
  • Lift cooked edges of the omelet with a rubber spatula and tilt the skillet so that the uncooked egg runs underneath the lifted edge. Continue cooking, lifting edges and tilting the skillet, until omelet is almost completely set, 1 to 2 minutes total cooking time; remove from heat. Spread out any runny egg evenly on the top of the omelet with a rubber spatula.
  • Sprinkle goat cheese, 1 1/2 teaspoons chives, sea salt, and black pepper over omelet. Gently lift one edge and fold 1/3 of the omelet into the center over the cheese and chives. Fold the opposite 1/3 of the omelet into the center. Slide omelet to the edge of the skillet and flip, folded side down, onto a plate. Top with remaining chives.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 1.4 g, Cholesterol 563.6 mg, Fat 44 g, Protein 20.5 g, SaturatedFat 9.8 g, Sodium 567 mg, Sugar 1.4 g

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

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE



Baked Omelet with Onion, Spinach, and Swiss Cheese image

Categories     Cheese     Onion     Bake     Spinach     Swiss Cheese

Yield serves 4

Number Of Ingredients 8

Butter or cooking spray
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 small onion
1 cup frozen chopped spinach, thawed and drained (see page 37) or a handful or two of chopped fresh spinach
2 cups grated Swiss cheese

Steps:

  • Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
  • Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
  • food for thought
  • Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.

BAKED SPINACH OMELETTE



baked spinach omelette image

quick and easy ,tasty lunch or supper recipe

Provided by hairdresser38

Time 40m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • wilt spinach in a pain ,then squeeze off as much water as possible
  • mix eggs ,cottage cheese , spinach and mustard or horseradish in a bowl
  • drizzle a medium size frying pan with oil ,and heat on a medium flame .pour in ingedients from bowl ,and gently fry ,till base is cooked.
  • slice the tomatoes ,and lay on top of egg mixture ,and sprinled over the cheese
  • bake in a 200 degee oven till slightly firm . take out of oven . best eaten at room temperature with a green salad

ITALIAN OMELET



Italian Omelet image

Garden vegetables and herbs give a savory zing to this fresh-tasting omelet recommended by Dixie Terry of Goreville, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 2 servings.

Number Of Ingredients 15

1 cup sliced fresh mushrooms
1 cup sliced zucchini
3 tablespoons butter, divided
4 large eggs
3 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
SAUCE:
1 tablespoon butter
1 medium tomato, chopped
2 tablespoons minced fresh parsley
1 garlic clove, minced
1/2 teaspoon dried basil
1/8 teaspoon salt

Steps:

  • In a large nonstick skillet, saute mushrooms and zucchini in 2 tablespoons butter until tender; remove and keep warm., In the same skillet, melt remaining butter. In a small bowl, whisk the eggs, water, salt and pepper. Add to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath., When the eggs are set, spoon vegetable mixture over one side and sprinkle with cheese. Fold other side over filling. Remove from the heat., In a small saucepan over medium heat, melt butter. Add remaining sauce ingredients; cook and stir for 5 minutes or until heated through. Serve with omelet.

Nutrition Facts : Calories 459 calories, Fat 38g fat (20g saturated fat), Cholesterol 503mg cholesterol, Sodium 944mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.

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