Brandis Yummy Spinach Omelet Food

MUSHROOM SPINACH OMELET

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.

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 TOMATO FETA OMELET

Steps:

• In a small bowl, whisk the eggs, kefir, salt and pepper, with a fork.
• Place a medium non-stick skillet on high heat.
• When hot, place the smart balance in the skillet, let it melt, and immediately pour the eggs into the skillet (it should sizzle).
• Place the spinach, then the tomatoes and feta onto of the eggs and continue to cook as is.
• As the eggs start to set around the edges, use a rubber spatula to lift the edges all around, and continue to do so until the eggs are no longer loose.
• When the eggs start to set, using the rubber spatula, fold one half of the omelet over the other and cook until ready (no more than 3 or 4 minutes total)

SOUFFLé OMELET WITH SPINACH AND BRIE

Steps:

• Separate the egg whites and yolks into two medium bowls.
• In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
• Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes). Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
• In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat. Add the egg mixture and smooth it evenly and gently to fill the pan.
• Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes.
• Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt. Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose. Cook for 1 minute.
• Remove the pan from the heat and slide the omelet onto a plate.
• In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey. Stir until melted and combined. Remove from heat and stir in a pinch of kosher salt.
• Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries. Serve immediately.

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.

BRANDI'S YUMMY SPINACH OMELET

Steps:

• In a blender or by hand, combine eggs, spinach, salt, pepper and nutmeg.
• Blend until thoroughly mixed.
• In a small frying pan heat olive oil.
• When oil is hot pour egg mixture into pan and cook as you would normally cook any omelet.
• When eggs are throughly cooked in omelet form, add cheese to half of omelet and fold.
• Bon appetit!

LILLY'S YUMMY SPINACH OMELETTE

Steps:

• Heat 1 tbsp olive oil in med to large pan or skillet on med heat. Beat your eggs, salt and pepper in a bowl set aside. Into the pan throw in your mushrooms and onions cook for about 4 minutes till a bit tender. Add Onions and Mushrooms to egg mixture and stir together, put 1 tbsp of olive oil in pan then transfer mixture back to pan cook on one side until there is no more liquid on top or until it is nice golden brown underneath. Flip carefully, spread cheese all over cooked area, lay spinach over the cheese, fold over right away and let the cheese melt, this will soften up the spinach as well. Use your flipper and cut folded omellette in half and serve.

SPINACH AND CREAM CHEESE OMELET

Steps:

• Start by cooking the omelet. So, take a large bowl, scramble the eggs and season them with a pinch of salt.
• Add vegetable oil in a skillet, add the eggs and cook them until the omelet reaches the right thickness (preferably 1-2 minutes).
• Heat another skillet and begin cooking the spinach. Crush garlic to add more taste to it.
• Use a knife and spread cream cheese on half of the omelet's surface. Add spinach and close your omelet with the remaining half.