SPINACH AND HERB OMELETTE WRAPS
These paper-thin omelettes, filled with spinach and herbs that can double as a wrap are quick and easy to make.
Provided by Sylvie Shirazi
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- Soak the eggs in warm tap water for a few minutes to bring them to room temperature (this allows for the omelette to cook faster and more evenly.)
- In the bowl of a food processor pulse the fresh herbs and spinach until finely chopped.
- Add the eggs, cream, a pinch of salt and pepper and pulse until well combined.
- In a non-stick omelet or crêpe pan, melt a pat of butter or spoonful of coconut oil over medium-high heat, tilting the pan so that it coats the surface evenly.
- When the butter is just beginning to brown, add the egg mixture swirling quickly so that it forms an even layer over the bottom of the pan.
- Cook just until the egg is set (this should only take a minute or two). It's done when the edges are dry and the top is just set.
- Run a spatula around the edges and lift slightly to loosen it from the pan.
- Repeat with remaining egg mixture.
- Plate and fill with salad greens and crumbled cheese (if using), folding half of the omelette over the filling.
Nutrition Facts : Calories 279 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 27 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 183 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SPINACH OMELETTE CHAPATI WRAPS
Use thin Indian bread wraps as you would tortillas and create these clever spiced egg and ham roll-ups
Provided by Angela Boggiano
Categories Lunch, Main course
Time 25m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Heat a little of the oil in a non-stick frying pan measuring about 20cm. Add a quarter of the spring onions and gently cook for 2-3 mins. Add ¼ tsp of the garam masala and cook for 30 secs.
- Swirl in a quarter of the beaten egg, tipping the pan to cover the base, and cook for 1 min until the base is golden. Sprinkle a quarter of the cheese, ham and spinach over the top, cover with a lid and cook for 1 min more until the spinach is just wilted and the cheese has melted.
- Meanwhile, heat a chapati either in the microwave for 30 secs or in a dry frying pan. Tip the omelette out of the pan on top of the chapati, roll up and serve warm. Repeat with the remaining ingredients to make 3 more omelette wraps.
Nutrition Facts : Calories 376 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium
SPINACH AND HERB OMELET
Using a combination of eggs and egg whites helps keep the saturated fat down without sacrificing a rich, satisfying flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 13
Steps:
- In a small bowl, toss the avocado with the lemon juice, season with salt and pepper, and set aside.
- In a medium bowl, whisk together eggs, egg whites, milk, rosemary, salt, and pepper.
- In a nonstick skillet, heat 1 tablespoon oil over medium. Add onion and cook until tender, about 4 minutes. Add jalapeno and spinach; cook until the spinach has wilted, about 1 minute. Transfer to a bowl; stir in chives and cheese; set aside.
- Wipe the skillet and add 1 tablespoon oil. Add half the egg mixture and cook until nearly set, 1 to 2 minutes. Spoon half of the spinach mixture into the center, fold the omelet over, halve crosswise, and place on serving plate. Top with half the avocado. Repeat with remaining tablespoon of oil, egg and spinach mixtures, and avocado. Serve with mango and kiwi.
Nutrition Facts : Calories 362 g, Fat 28 g, Fiber 5 g, Protein 21 g
FINES HERBS OMELETTE
Provided by Ina Garten
Yield 1 serving
Number Of Ingredients 11
Steps:
- To make the Fines Herbs, combine the parsley, chervil, chives and tarragon in a small bowl and set aside.
- Break the eggs into a small bowl, and then add the milk, 2 tablespoons Fines Herbs, salt and pepper and whisk with a fork.
- Preheat an 8-inch nonstick saute pan over medium hot heat and swirl the olive oil into the pan. Pour in the egg mixture and swirl it in the pan. For a few seconds, gently stir the egg mixture with a heat resistant rubber spatula (as if you were going to make scrambled eggs) and then swirl the eggs in the pan to make a nice round appearance. Reduce the heat to avoid any color or scorching. Continue cooking for about 1 minute. The eggs will be set on the bottom, but slightly liquid on top.
- Flip the omelet, and remove it from the heat. Crumble the goat cheese over the center of the omelet and top it off with the roasted peppers. Tri-fold the omelet and plate immediately.
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