Muenster Spinach Omelet Food
CHEESY SPINACH OMELET SANDWICH
One large skillet is all you need to make this easy and cheesy omelet sandwich for four. Cut into quarters, then stuff into a warm baguette with sliced ham for a weeknight bistro dinner in less than 25 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450, Fat 21 grams, SaturatedFat 10 grams, Cholesterol 322 milligrams, Sodium 1410 milligrams, Carbohydrate 35 grams, Fiber 2 grams, Protein 28 grams, Sugar 3 grams
MUENSTER SPINACH OMELET
I made this recipe up and really liked it. You can add bacon if you don't want a meatless meal, lol.
Provided by Dienia B.
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter.
- Add mushrooms, green onion, and pepper.
- Sweat down.
- Add beaten eggs.
- Add cheese on half side, saving a little for top.
- Add spinach.
- You can add bacon here on top of cheese and spinach.
- Flip over plate.
Nutrition Facts : Calories 467.4, Fat 38, SaturatedFat 18.6, Cholesterol 621.1, Sodium 567.7, Carbohydrate 3.4, Fiber 0.7, Sugar 1.6, Protein 27.6
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- Chiffonade (Roll and cut into tiny ribbons) basil and spinach. Crack eggs into a mixing bowl, add milk, salt, pepper, basil and 3/4 of the spinach. Reserve remaining spinach. Beat egg mixture with a fork or wire whisk until smooth and a bit frothy.
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