Spinach And Garlic Omelet 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.

SPINACH AND GARLIC OMELET

Steps:

• Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
• Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
• As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don't like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

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.

GARLIC SPINACH

Steps:

• Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.

SPINACH, MUSHROOM OMELET W/FETA CHEESE

Steps:

• Heat oil in a small skillet on med heat.
• add spinach and mushrooms, sauté until spinach is wilted but a bright green color and mushrooms are warmed all the way through
• Add eggs. cook until eggs are firm, can flip to make sure the eggs are cooked all the way through.
• Add feta cheese, fold in half and serve.

MINI SPINACH OMELET BITES

Steps:

• Heat oven to 375ºF.
• Spray 24 mini muffin cups with cooking spray; line with ham pieces.
• Whisk eggs, dressing, milk and seasonings in large bowl until blended. Stir in spinach and 1/2 cup cheese; spoon into prepared muffin cups. Sprinkle with remaining cheese.
• Bake 15 to 18 min. or until edges are golden brown and centers are set. Cool 5 min. before removing from pan to serve.

LOW CAL SPINACH AND GARLIC OMELETTE

Steps:

• Defroest spinach in microwave - approx 1 minute.
• Mix egg whites with garlic and spinach in small bowl of jug.
• Spray small pan or omlette maker with butter spray and heat.
• Pour mixture evenly into heated pan.
• Wait 2-3 mins, flip, then serve.

SPINACH FETA OMELETTE WITH MUSHROOMS

Steps:

• Coat a small pan with non-stick spray.
• Add mushrooms and cook until softened.
• Once mushrooms have softened, add in spinach.
• Cook spinach until wilted.
• Add salt and pepper to taste.
• Once mushrooms and spinach are cooked, transfer to a plate and set aside.
• In a small bowl, add the egg and egg white with a little salt and pepper.
• Whisk until fluffy.
• Re-spray the pan with non-stick spray.
• Add eggs to pan and cook over low heat. Do not stir, do not break up.
• When the eggs are almost cooked thoroughly, carefully run your rubber spatula around the edges. Carefully flip the omelet over.
• Add the mushroom and spinach mixture to half of the omelet with half of the feta cheese.
• Fold the other half over it and sprinkle with remaining feta.
• Serve and enjoy!

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

SPINACH-MUSHROOM OMELET WITH AVOCADO, TOMATO, BASIL, & FETA

Steps:

• Whisk eggs, milk, salt, and pepper together until a little foamy. Set aside while prepping the remaining ingredients.
• In a skillet over medium heat, melt 1 tablespoon butter. Add onion and garlic and cook until softened. Add mushrooms and cook until mushrooms release excess moisture, 2-3 minutes. Add the spinach and stir while cooking until spinach is just wilted. Remove from pan and set aside on a plate until ready to fill the omelet.
• Add a tablespoon of butter to the skillet over medium heat and swirl so that melted butter covers the pan. Pour the egg mixture into the pan and lightly scramble it with the back of a fork or rubber spatula for 30-40 seconds.
• When eggs begin to set, stop stirring. Spread the omelet into an even layer and allow cooking for another 30 seconds. Gently test the edges of the eggs with a spatula for release from the pan.
• Once the eggs are barely translucent and nearly set, but not firm, slide the pan off heat. Add the cheese and spinach-mushroom mixture to one side. Gently slide a spatula under the opposite side and fold over the filling. Cover with a lid and allow to set for 1-2 minutes to melt the cheese.
• Transfer to a plate and garnish with slices of avocado, fresh tomatoes, basil, and feta.