Spinach And Natto Omelette Recipes

SPINACH OMELETTE

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.

BABY SPINACH OMELET

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.

SPINACH AND GARLIC OMELET

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.

CHEESY SPINACH OMELET SANDWICH

Steps:

• Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
• Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
• Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.

SOUFFLEED SPINACH OMELET

Steps:

• Wash the spinach and cut off the stems. Spin the excess water out. Drop the spinach into a large pot on the stove to wilt, about 3 minutes. (There will be enough water still clinging to the leaves to steam it.) When the spinach is cooked, drain, and plunge it into an ice-bath to seize the color. Remove the spinach and squeeze dry in a tea towel. Chop the spinach. Heat half the butter in a frying pan, and gently saute the shallot. Add the spinach, and season with salt, pepper, and nutmeg. When hot, turn off the heat, and set aside. Put the yolks in a metal bowl and set over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl.) Season the eggs with salt, and pepper, and whisk until thick and frothy. Remove the bowl from the heat. In a separate bowl, beat the whites to stiff peaks, and fold into the yolk mixture. Heat the remaining butter in a large frying pan for the omelet. Cook's Note: a no-stick pan will simplify your life. Pour the egg into the pan and cook until the bottom is set, and golden, and the top is still fluffy and soft, about 3 to 5 minutes. Scatter the spinach mixture all over the omelet, then the cheese. Cover the pan for a few minutes to soften the cheese. Uncover, and fold the omelet in half, and slide it onto a plate. Serve immediately.;

SPINACH AND POTATO BAKED OMELETTE

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.

SPINACH OMELETTE WITH LEFTOVER MASHED POTATOES

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.