SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA
Steps:
- Preheat the broiler.
- Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
- Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
- In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
- Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
- Cut into wedges and serve with warm crusty bread or whole-grain toast!
SPINACH, BACON AND POTATO OMELET: TORTILLA DE PAPA Y CARNE DE CERDO CON ESPINACA
Steps:
- Preheat the broiler.
- Arrange the bacon on a baking sheet in a single layer. Place under the broiler, cook for 4 minutes, remove from the oven and flip each piece to its opposite side. Place back under the broiler and cook until crisp. Remove from the baking sheet and drain on 3 paper towels. Set aside.
- Boil the potatoes in 2 to 3 cups of water until tender. Drain and set aside.
- In a 12-inch nonstick oven proof saute pan heat the olive oil and butter on medium heat. Add the sofrito and stir-fry until golden brown. Add the potatoes and cook for 8 to 10 minutes, seasoning with salt and pepper, to taste. Beat the eggs until fluffy and add the spinach, mix well.
- Pour the egg mixture over the potatoes and shake the pan a bit while the eggs begin to set. Using a heat resistant spatula pull the egg mixture from the sides of the pan slightly tipping the pan in the same direction allowing the eggs to fill up the space. Repeat 2 or 3 more times going around entire pan. Place the pan under the broiler for 10 minutes or until golden brown on top.
- Cut into wedges and serve with warm crusty bread or whole-grain toast!
SPINACH AND PINE NUTS
In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
- Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutrition Facts : Calories 83.2 calories, Carbohydrate 8.8 g, Fat 3.9 g, Fiber 5.1 g, Protein 7.2 g, SaturatedFat 0.6 g, Sodium 179.6 mg, Sugar 1 g
POTATO BACON OMELET
Steps:
- In a small nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet and set aside. Remove to paper towels to drain., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture 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 bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.
Nutrition Facts : Calories 560 calories, Fat 40g fat (20g saturated fat), Cholesterol 709mg cholesterol, Sodium 1052mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
BACON POTATO OMELET
Steps:
- In a 9-in. nonstick skillet, cook bacon until crisp. Drain, reserving drippings. Set bacon aside. , Cook potatoes and onion in drippings until tender, stirring occasionally. Add eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs, salt and pepper; mix gently. Cover and cook over medium heat until eggs are completely set. Sprinkle with cheese. , Remove from the heat; cover and let stand until cheese is melted. Sprinkle with bacon. Carefully run a knife around edge of skillet to loosen; transfer to a serving plate. Cut into wedges.
Nutrition Facts : Calories 277 calories, Fat 14g fat (7g saturated fat), Cholesterol 238mg cholesterol, Sodium 285mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
SPINACH AND POTATO BAKED OMELETTE
Make and share this Spinach and Potato Baked Omelette recipe from Food.com.
Provided by Katzen
Categories One Dish Meal
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1" chunks.
- Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
- In a 9" nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
- Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.
Nutrition Facts : Calories 302.4, Fat 17, SaturatedFat 4.1, Cholesterol 423, Sodium 561.3, Carbohydrate 21.9, Fiber 3.3, Sugar 2.3, Protein 16.1
BACON SPINACH OMELET RECIPE BY TASTY
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
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
SPANISH SPINACH OMELETTE
The leftovers of this tasty tortilla are perfect for tomorrow's lunch - for the office or the kids' lunchbox
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 30m
Number Of Ingredients 5
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 liquid out of the spinach and set aside.
- Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins 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, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill 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.
Nutrition Facts : Calories 209 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.46 milligram of sodium
SPINACH OMELETTE WITH LEFTOVER MASHED POTATOES
This recipe came together from some leftover ingredients. I've made omelettes with various veggie ingredients, but the addition of leftover mashed potatoes as a base turned this breakfast dish into a main course meal.
Provided by ilmar
Categories Breakfast and Brunch Eggs Omelet Recipes
Time 15m
Yield 1
Number Of Ingredients 8
Steps:
- Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.
- Lower heat and steam until eggs are set, about 5 minutes.
- Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.
- Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 52.1 g, Cholesterol 391.4 mg, Fat 21.1 g, Fiber 6.6 g, Protein 26.9 g, SaturatedFat 11.2 g, Sodium 1125.5 mg, Sugar 9.4 g
OMELETTE : SPINACH AND POTATOES WITH PINE NUTS AND BACON
This is a really hearty breakfast omelette that I created when I had an overabundance of fresh spinach from the farmer's market. It sounds kind of complicated, but it really only takes about 15-20 minutes, perfect for a leisurely weekend breakfast.
Provided by dividend
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Toast the pine nuts in a dry skillet over medium heat until fragrant, and then set aside.
- Add the olive oil and the chopped bacon to the skillet, and cook until the bacon is crispy.
- Add the onion with a pinch of salt, and cook until the onion is soft and translucent, about 5 minutes.
- Add the potato slices with another pinch of salt, and cook for 2-3 minutes.
- Add 2 tablespoon of water to the pan, cover, and cook until the potatoes are tender. You may need to add a few more tablespoons of water.
- When the potatoes are tender, add 2 more tablespoons of water to the pan, then add the spinach a handful at a time, adding more as it wilts down.
- When the spinach is nicely wilted, stir in the pine nuts, and remove the skillet from the heat.
- Butter a large non-stick skillet over medium heat.
- Beat the eggs with a pinch of salt until frothy, and add to the skillet.
- Cook the eggs until almost set (use your favorite omelette technique here).
- Spread the filling ingredients over 1/2 of the eggs (optionally adding the crumbled feta), and sprinkle with black pepper. Cook a few minutes more, and then fold the other half over.
- Slide onto a plate.
Nutrition Facts : Calories 516.6, Fat 33, SaturatedFat 7.9, Cholesterol 438.4, Sodium 363.8, Carbohydrate 35.6, Fiber 5.1, Sugar 3.7, Protein 20.9
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