SPINACH, TOMATO, AND CHEESE OMELET
This dish is great for a pregnant woman and her developing baby. It's rich in protein and laced with vitamins A and C, folic acid, and magnesium.
Provided by ElizabethKnicely
Categories Breakfast
Time 20m
Yield 1 omelet with toast, 1 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
- Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
- Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
- Makes 1 serving.
- VARIATIONS:.
- Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).
SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE
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
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
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
SPINACH, TOMATO AND RICOTTA OMELETTE
Make and share this Spinach, Tomato and Ricotta Omelette recipe from Food.com.
Provided by ImPat
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
- Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
- Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
- Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
- Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
- Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
- Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
- Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.
SPINACH & TOMATO OMELETTE
Gluten free, quick and easy
Provided by cathww
Time 18m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Wilt spinach in a pan then chop. Whisk eggs in a bowl, add spinach, cut cherry tomatoes in half and add to mixture.
- Heat oil in frying pan on a medium heat, pour in egg mix and cook for 3-4 minutes.
- Dot over the cheese and grill on high for 2-3 minutes.
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SPINACH TOMATO OMELETTE RECIPE - THE TIMES GROUP
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3.7/5 (2)Total Time 15 minsCategory BreakfastCalories 290 per serving
- To prepare this healthy breakfast recipe, first slice the onion and roughly chop it into small pieces. Also, wash the tomatoes and spinach leaves and chop them too. Keep the cut vegetables aside.
- Now, put a pan on medium flame and heat some oil in it. Add the chopped onions and tomatoes into the pan and saute this mix for about 1-2 minutes.
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- Take another bowl and break eggs in it. Beat the eggs and transfer the beaten eggs to the bowl with sauteed vegetables and mix them well. Note that you can add some water if required for mixing.
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