Spinach And Tomato Omelette Food

SPINACH, TOMATO, AND CHEESE OMELET

Steps:

• In a small mixing bowl, beat eggs with milk. Add spinach and tomatoes. Season with salt and pepper.
• Heat olive oil in a nonstick skillet over low to medium heat. Add eggs and swirl to coat bottom of the pan. Let eggs set, about 2 minutes.
• Place cheese slices on one side of omelet. Gently fold other half over the top of the cheese. Press slightly. Allow cheese to melt, about 1 minute. Remove from pan, serve with whole wheat toast, and enjoy!
• Makes 1 serving.
• VARIATIONS:.
• Use as many of your favorite vegetables in this omelet as you like. You can also replace the Swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or American. (The CDC recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).

FOOLPROOF OPEN-FACED GOAT CHEESE, CHOPPED SPINACH AND SUN-DRIED TOMATO OMELET

Steps:

• Wash and dry the spinach then chop it coarsely.
• Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes.
• Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste.
• Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top.
• Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes.

SPANISH SPINACH OMELETTE

Steps:

• Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
• Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

FRESH SPINACH TOMATO AND BACON OMELET

Steps:

• In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
• In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push to center using a rubber spatula.
• Add bacon bits, tomatoes, spinach, garlic, parsley, chives and cook for 1-2 minutes. Flip omelet over and cook about 1-minute.
• Carefully remove omelet from pan by folding omelet in half. Place on a warm serving plate.
• Garnish plates with bacon and fresh seasonal fruit.

SPINACH, TOMATO AND RICOTTA OMELETTE

Steps:

• Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
• Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
• Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
• Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
• Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
• Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
• Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
• Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

SPINACH & TOMATO OMELETTE

Steps:

• Wilt spinach in a pan then chop. Whisk eggs in a bowl, add spinach, cut cherry tomatoes in half and add to mixture.
• Heat oil in frying pan on a medium heat, pour in egg mix and cook for 3-4 minutes.
• Dot over the cheese and grill on high for 2-3 minutes.

MOZZARELLA, SPINACH, AND TOMATO OMELET

Steps:

• Heat a nonstick skillet coated with nonstick cooking spray over medium heat.
• Whisk egg whites with water. Add the whisked eggs and allow to cook for 2 to 3 minutes. Then add spinach, tomatoes, and cheese and fold over into an omelet.
• Allow to cook for 2 to 3 additional minutes.
• Serve with toasted english muffin half.

SPINACH AND POTATO BAKED OMELETTE

Steps:

• In saucepan of boiling salted water, cook potato until tender, about 10 minutes. Drain and let cool. Cut into 1" chunks.
• Meanwhile, whisk together eggs, flour, baking power, an half the salt; set aside.
• In a 9" nonstick ovenproof skillet, heat half of the oil over medium-high heat; saute garlic for 1 minute. Add spinach; cook, stirring, until wilted and no liquid remains. Transfer to bowl.
• Add remaining oil to skillet; cook onion, stirring occassionally, until softened, about 6 minutes. Add potato; cook, stirring, until softened and starting to brown. Stir in paprika and remaining salt. Stir in spinach and egg mixture. Transfer skillet to 350F oven; bake until firm, about 20 minutes.