Lillys Yummy Spinach Omelette 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 OMELETTE



Spinach Omelette image

Here is the thing about this spinach omelette. It's amazingly simple, easy-to-cook, healthy, and with a great balance of flavours. It's DELICIOUS!

Provided by The Take It Easy Chef

Categories     Breakfast

Time 15m

Number Of Ingredients 8

1 cup spinach leaves
2 cloves garlic
2 eggs
1 tablespoon milk (skimmed optional)
salt (to taste)
1 teaspoon olive oil
2 tablespoon Parmesan cheese (grated)
1/2 teaspoon chilli flakes (optional for seasoning)

Steps:

  • Prep the ingredients. Wash and chop the spinach leaves. Don't let the leaves go dry. Leave some water. Thinly slice the garlic. Crack the eggs into a bowl, and add a tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
  • Heat a cast iron skillet (or any other frying pan), and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
  • Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly. As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan. Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
  • Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.

SPANISH SPINACH OMELETTE



Spanish Spinach Omelette image

Make and share this Spanish Spinach Omelette recipe from Food.com.

Provided by Sarah_Jayne

Categories     Breakfast

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

14 ounces spinach leaves
3 tablespoons olive oil
1 large onion, finely sliced
2 large potatoes, peeled and finely sliced
10 eggs

Steps:

  • Tip the spinach into a large colander and bring a kettleful of water to the boil.
  • Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the water out.
  • Heat grill/broiler to high.
  • Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 minutes until the potato is soft.
  • While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.
  • Stir the spinach into the potatoes.
  • Pour in the eggs and cook, stirring occasionally, until nearly set.
  • Flash the omelette under the grill/broiler to set the top.
  • Ease the omelette on to a plate, then flip over back into the pan.
  • Finish cooking the omelette on the underside and turn out onto a board.
  • Serve cut into wedges.

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