Lillys Yummy Spinach Omelette Food

BABY SPINACH OMELET

Baby Spinach Omelet image

Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.

Provided by HOLLYJUNE

Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

Ingredients

2 eggs
1 cup torn baby spinach leaves
1 ½ tablespoons grated Parmesan cheese
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
salt and pepper to taste

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.

Nutrition Facts : Calories 186 calories, Carbohydrate 2.8 g, Cholesterol 378.6 mg, Fat 12.3 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 4.5 g, Sodium 278.7 mg, Sugar 1.3 g

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

Ingredients

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

BRANDI'S YUMMY SPINACH OMELET

Brandi's Yummy Spinach Omelet image

I was experimenting with ingredients I had leftover from making spinach quiche and decided to try making a yummy omelet with some of them. I love pepper so I chose to increase the amount of it in my omelet. I also used frozen spinach. There's no need to thaw it. I used a knife to shave off what I needed. Cheese is optional because this omelet has great flavor without it and is much healthier. If you decide to add cheese I recommend Laughing Cow brand Creamy Swiss.

Provided by Lucidity

Categories Breakfast

Time 4m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs (equivalent in Eggbeater's)
4 -5 tablespoons finely chopped spinach (fresh or frozen)
1/4-1/2 teaspoon white pepper
1/4-1/2 teaspoon nutmeg
1 pinch salt (optional)
2 tablespoons olive oil (butter or margarine may be substituted)
3 tablespoons cheese (optional)

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!

Nutrition Facts : Calories 392.3, Fat 37.2, SaturatedFat 7, Cholesterol 423, Sodium 146.6, Carbohydrate 1.7, Fiber 0.4, Sugar 1, Protein 12.9

LILLY'S YUMMY SPINACH OMELETTE

Lilly's Yummy Spinach Omelette image

This is one that I like to make if for just the two of us, but would work well as a double batch for a sunday brunch with company! You can switch up the cheese, and the veggies in this to accommodate your taste.

Provided by lillybug420

Categories Breakfast

Time 20m

Yield 2 Omellettes, 2 serving(s)

Number Of Ingredients 8

Ingredients

4 -5 large eggs
1/2 cup shredded havarti cheese
1/2 cup chopped fresh mushrooms (or canned)
1 cup raw Baby Spinach
1/4 cup chopped red Spanish onion
2 tablespoons extra virgin olive oil (Extra virgin olive oil)
1 pinch salt
1 pinch fresh ground pepper

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.

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