SAUSAGE SPINACH OMELET ROLL
Provided by Food Network
Categories main-dish
Yield 6 servings (1 slice each)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 325 degrees F. Spray a 15x10-inch baking pan with cooking spray. Line with a piece of parchment or wax paper. Spray paper with additional cooking spray.
- 2. Beat eggs, milk, flour, green onion, salt and pepper into large bowl with a wire whisk until well blended.
- 3. Carefully pour into pan. Bake for 20 minutes or until eggs are set.
- 4. Cook sausage and mushrooms in a large skillet over medium heat for 4-5 minutes or until mushrooms are tender. Stir in spinach: cook and stir until spinach is wilted.
- 5. Loosen eggs from sides of pan and carefully invert onto another piece of parchment or waxed paper. Top with sausage mixture and 3/4 cup cheese. Roll-up.
- 6. Place on back on baking pan. Top with remaining 1/4 cup cheese. Bake for 5 minutes or until cheese is melted. Cut into slices.
BABY SPINACH OMELET
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
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
BAKED HAM-AND-SPINACH OMELET ROLL
Get rolling with these Bacon Ham-and-Spinach Omelet Rolls. Smoked ham, cheese, fresh spinach and PHILADELPHIA Chive & Onion Cream Cheese Spread wrapped up in in an omelet roll make up these Bacon Ham-and Spinach Omelet rolls that will be your new favorite springtime brunch dish.
Provided by My Food and Family
Categories Spring 2020
Time 43m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Line 15x10x1-inch pan with parchment, with ends of parchment extending over shortest sides of pan; spray with cooking spray.
- Beat eggs in large bowl with whisk until blended. Stir in shredded cheese, ham and spinach.
- Pour into prepared pan.
- Bake 15 to 18 min. or just until center is set; cool slightly.
- Spread omelet with cream cheese spread. Starting at one short end of omelet, roll up omelet, peeling off paper as omelet is rolled.
- Place omelet on platter; cut into slices to serve.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
SPINACH OMELET BRUNCH ROLL
This recipe uses the combination of veggies from one of my favorite recipes and the rolling technique of another. The result is this stunning presentation which tastes as good as it looks. -Laine Beal, Topeka, Kansas
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 15x10x1-in. baking pan with parchment; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach, onion, Italian seasoning and 1/4 cup bacon. , Pour into prepared pan. Bake at 375° for 15-20 minutes or until set. Meanwhile, in a large nonstick skillet, saute mushrooms in oil for 6-8 minutes or until tender. Drain on paper towels; blot to remove excess moisture. Keep warm., Turn omelet onto a work surface; peel off parchment. Sprinkle omelet with mushrooms and 3/4 cup cheese; roll up jelly-roll style, starting with a short side. Place on a serving platter. Sprinkle with remaining cheese and bacon.
Nutrition Facts : Calories 160 calories, Fat 8g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 505mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges
SPINACH AND OMELET ROLL
Categories Egg Leafy Green Brunch Marinate Vegetarian Lunch Spinach Sake Pan-Fry Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 8 pieces
Number Of Ingredients 14
Steps:
- Marinate spinach:
- Have ready a large bowl of ice and cold water. Stir together dashi, mirin, and soy sauce in a large shallow bowl.
- Leaving stems attached, divide spinach into 2 piles. Stack spinach leaves and line up bottoms of stems, then tie each pile into a bundle with kitchen string 1/2 inch from ends of stems. Blanch spinach bundles in a large saucepan of boiling salted water 1 minute and transfer to ice water. When spinach is cool, gently squeeze excess water from bundles and transfer to dashi mixture. Marinate at room temperature, turning occasionally, 3 hours.
- Make egg sheet:
- Stir together cornstarch and water in a glass measure. Add eggs, sake, and sugar and beat with a fork just until blended. If mixture is frothy, let stand until foam subsides. Heat oil in a 12-inch nonstick skillet over moderate heat, swirling skillet to coat, and wipe out excess with paper towels. Pour slightly more than 1/3 cup egg mixture into skillet, swirling to cover evenly, and discard remainder. When edges of egg begin to dry, remove skillet from heat and let stand 20 seconds. Carefully turn egg sheet over (Japanese cooks pick it up by gently working a single chopstick under egg sheet across skillet and lifting it, draped over the chopstick). Cook other side 30 seconds and invert egg sheet onto a work surface.
- Assemble rolls:
- When egg sheet is cool enough to handle, arrange on a sushi mat, lining up an edge of sheet with near edge of mat. (If you're not using a sushi mat, keep egg sheet on work surface.) Gently squeeze excess marinade from spinach bundles and trim stem ends to remove string. Keeping bundles intact, arrange spinach horizontally across lower third of egg sheet, with stems of 1 bundle on left and stems of the other on right. Beginning with side nearest to you, roll egg sheet up and over spinach tightly, squeezing mat around roll to tighten, and continue to roll up egg sheet. Trim ends of roll and cut crosswise into 8 pieces.
SOUFFLEED SPINACH OMELET
Provided by Food Network
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 7
Steps:
- Wash the spinach and cut off the stems. Spin the excess water out. Drop the spinach into a large pot on the stove to wilt, about 3 minutes. (There will be enough water still clinging to the leaves to steam it.) When the spinach is cooked, drain, and plunge it into an ice-bath to seize the color. Remove the spinach and squeeze dry in a tea towel. Chop the spinach. Heat half the butter in a frying pan, and gently saute the shallot. Add the spinach, and season with salt, pepper, and nutmeg. When hot, turn off the heat, and set aside. Put the yolks in a metal bowl and set over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl.) Season the eggs with salt, and pepper, and whisk until thick and frothy. Remove the bowl from the heat. In a separate bowl, beat the whites to stiff peaks, and fold into the yolk mixture. Heat the remaining butter in a large frying pan for the omelet. Cook's Note: a no-stick pan will simplify your life. Pour the egg into the pan and cook until the bottom is set, and golden, and the top is still fluffy and soft, about 3 to 5 minutes. Scatter the spinach mixture all over the omelet, then the cheese. Cover the pan for a few minutes to soften the cheese. Uncover, and fold the omelet in half, and slide it onto a plate. Serve immediately.;
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
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- Loosen egg mixture from sides of pan and carefully invert onto another piece of parchment paper. Carefully remove first piece of parchment paper. Sprinkle egg mixture evenly with 1/2 cup of the cheese. Place spinach mixture evenly over cheese. Starting with a short side, roll up jelly-roll fashion.
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