Sour Cream And Spinach Omelette Food

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.

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.

SOUR CREAM AND SPINACH OMELETTE

Steps:

• Clean spinach then steam about 3 minutes.
• Leaves will look limp but still green.
• In a bowl combine eggs, milk, spices, blend well with a fork.
• In a pan melt 1 tbs butter, heat, add part of the egg mixture (2 eggs are intented for 1 person you can scale it to your wants and needs).
• Add spinachleaves, as many as you like, flip omelette carefully over to brown other side.
• Put on a plate, spread sourcream to your taste, close omelette, and serve.
• Extremeley delicious if you love spinach and sour cream.

CREAMED SPINACH OMELET

Steps:

• In a skillet, saute spinach in 1/2 tablespoon butter for 1 minute, stirring constantly. In a small bowl, stir flour, 2-3 tablespoons milk and salt until smooth. Add to spinach; cook and stir until thickened, about 1 minute. Set aside and keep warm. , In another bowl, whisk eggs, salt, pepper and remaining milk. In another skillet over medium heat, cook egg mixture in remaining butter. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spread spinach mixture over half of the omelet. Fold omelet in half and transfer to a warm platter.

OVEN SOUR CREAM OMELET

Steps:

• In a bowl, beat egg yolks on high speed for 3 minutes or until light and fluffy. Beat in 1/2 cup sour cream and pepper. In another bowl, beat egg whites until stiff peaks form; fold into yolk mixture. Fold in ham., In a deep ovenproof 10-in. skillet, melt the butter. Add egg mixture. Cook, uncovered, over medium-low heat for 6-8 minutes or until bottom is set (do not stir). Bake, uncovered, at 325° for 6-8 minutes or until a knife inserted in the center comes out clean. Cut into wedges. Serve with remaining sour cream.

CREAMY HAM & SPINACH BAKED OMELETS

Steps:

• Heat oven to 375ºF.
• Combine ham, spinach and tomatoes in 9-inch square pan sprayed with cooking spray.
• Beat cream cheese spread and eggs in medium bowl with whisk until blended. Gradually stir in milk; pour over ham mixture in pan.
• Bake 45 min. or until center is set and top is lightly browned.

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.