Spinach Mushroom Omelet W Feta Cheese Recipes

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SPINACH MUSHROOM OMELET



Spinach Mushroom Omelet image

A sprinkle of feta cheese makes this omelet a real delight.

Provided by Land O'Lakes

Categories     Omelet     Spinach     Mushroom     Vegetable     Vegetable     Egg     Breakfast and Brunch

Yield 1 serving

Number Of Ingredients 11

2 large Land O Lakes® Eggs
2 tablespoons water or milk
Salt, if desired
Pepper, if desired
2 tablespoons Land O Lakes® Butter
1 cup chopped fresh mushrooms
1 teaspoon finely chopped fresh garlic, if desired
1 cup fresh spinach leaves
1/3 cup chopped roasted red pepper
1 (3/4-ounce) slice Land O Lakes® Provolone Cheese quartered
2 tablespoons feta cheese crumbles

Steps:

  • Combine eggs and water in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired. Set aside.
  • Melt 1 tablespoon butter in 8-inch nonstick skillet over medium-high heat until sizzling. Add mushrooms and garlic. Continuing cooking, stirring constantly, 2-3 minutes or until mushrooms are softened and golden brown. Add spinach and roasted pepper. Continue cooking 1-2 minutes or until spinach is wilted. Remove from pan; set aside. Keep warm.
  • Add remaining 1 tablespoon butter to same pan; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Lift edge of eggs with heat proof spatula to allow uncooked portions to flow underneath. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
  • Sprinkle mushroom mixture over half of omelet; top with provolone cheese. Remove from heat. Carefully fold 1 side of omelet over filling. Slide omelet onto serving plate. Sprinkle with feta cheese.

Nutrition Facts : Calories 530 calories, Fat 43 grams, SaturatedFat grams, Transfat grams, Cholesterol 465 milligrams, Sodium 770 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Sugar grams, Protein 26 grams

SPINACH, MUSHROOM OMELET W/FETA CHEESE



Spinach, Mushroom Omelet W/Feta Cheese image

Hubby and I took a weekend away and I tried this omelet and really enjoyed it. When we got back I started making it for my husband who has been enjoying it ever since

Provided by mommapadilla

Categories     Breakfast

Time 10m

Yield 1 omelet, 1 serving(s)

Number Of Ingredients 6

2 eggs (beaten) or 2 egg whites, if preferred (beaten)
1 cup fresh spinach
1/4 cup fresh mushroom pieces
1 teaspoon olive oil
1 teaspoon feta cheese
pepper

Steps:

  • Heat oil in a small skillet on med heat.
  • add spinach and mushrooms, sauté until spinach is wilted but a bright green color and mushrooms are warmed all the way through
  • Add eggs. cook until eggs are firm, can flip to make sure the eggs are cooked all the way through.
  • Add feta cheese, fold in half and serve.

SPINACH AND FETA OMELET (WW)



Spinach and Feta Omelet (Ww) image

I enjoyed this simple 2 point breakfast - and it was a great way to use up some feta and spinach too! The original recipe used chopped tomatoes, which I didn't have. Recipe source: WeightWatchers.com

Provided by ellie_

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

1 egg
3 egg whites
1 cup spinach, chopped
1/2 teaspoon oregano
1/4 teaspoon salt
2 tablespoons feta cheese (I used low fat feta)

Steps:

  • In a small bowl combine first 5 ingredients (egg - salt).
  • Spray a small skillet with Pam and head over medium heat.
  • Add egg mixture to skillet, cooking until bottom of eggs is firm (5-10 minutes). Flip omelet and cook other side until set (3-5 minutes).
  • Put cheese on one half of omelet and flip over other half.
  • Cut in half to serve.

SPINACH, MUSHROOM, AND FETA QUICHE



Spinach, Mushroom, and Feta Quiche image

Make and share this Spinach, Mushroom, and Feta Quiche recipe from Food.com.

Provided by Abbs lt3

Categories     Breakfast

Time 1h

Yield 6 pieces, 6 serving(s)

Number Of Ingredients 8

8 ounces fresh mushrooms
1/2 teaspoon minced garlic
1 (10 ounce) box frozen spinach
4 large eggs
1 cup milk
2 ounces feta cheese
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese

Steps:

  • STEP 1: Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
  • STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).
  • STEP 3: Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.
  • STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
  • STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

MUSHROOM SPINACH OMELET



Mushroom Spinach Omelet image

Light breakfast omelet.

Provided by SaraBeth

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 11

1 (8 ounce) carton liquid egg substitute
1 tablespoon shredded Cheddar cheese
1 tablespoon shredded Parmesan cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon garlic powder
⅛ teaspoon red pepper flakes
1 teaspoon olive oil
½ cup chopped fresh mushrooms
1 tablespoon chopped onion
½ cup chopped fresh spinach, or more to taste

Steps:

  • Whisk egg substitute, Cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and red pepper flakes together in a bowl.
  • Heat olive oil in a nonstick skillet over medium heat; cook and stir mushrooms and onion until tender, 4 to 5 minutes. Add spinach; cook until spinach wilts, 3 to 4 minutes. Pour in egg mixture; swirl pan around to evenly distribute egg mixture. Cook until egg is fully cooked and set in the middle, 5 to 10 minutes. Cut into wedges.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 0.6 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 584.4 mg, Sugar 1.5 g

SPINACH AND FETA OMELET (LOW CARB)



Spinach and Feta Omelet (Low Carb) image

Make and share this Spinach and Feta Omelet (Low Carb) recipe from Food.com.

Provided by SeriousMoms

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

2 tablespoons onions, chopped
4 eggs
1 pinch salt
2 ounces feta, crumbled
1/4 cup spinach, chopped and cooked
4 tablespoons butter

Steps:

  • Crack the eggs into a bowl, add the sea salt and chopped onions and blend together with a wire whisk.
  • Melt 3 tablespoons of butter in a frying pan, and then add the egg mixture, tipping the pan to make sure the egg mixture covers the bottom of the pan.
  • Cook on medium heat, until the underside is lightly browned, and then add the spinach and the crumbled feta cheese.
  • Lift one side of the omelet with a spatula and fold it in half.
  • Reduce the heat, and cook until the inside of the omelet is cooked (less than a minute or so).
  • Use a spatula to slide the omelet onto a plate and serve!

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).

SPINACH MUSHROOM OMELET



Spinach Mushroom Omelet image

A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.

Provided by Dragonfly

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 30m

Yield 2

Number Of Ingredients 15

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
¼ teaspoon salt
⅛ teaspoon red pepper flakes
⅛ teaspoon garlic powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ teaspoon olive oil
½ cup sliced fresh mushrooms
¼ cup diced green onion
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
½ cup diced fresh tomato

Steps:

  • Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
  • Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.

Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.7 g, Cholesterol 96.1 mg, Fat 5.1 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 3 g

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE



Spinach, Tomato, and Feta Egg White Omelette image

Easy and filling egg white omelette stuffed with veggies and tangy feta.

Provided by patnodes

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

cooking spray
3 egg whites
salt and ground black pepper to taste
¼ cup chopped fresh spinach, or more to taste
6 cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

Steps:

  • Heat a skillet over medium heat and spray with cooking spray.
  • Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g

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