SPINACH MUSHROOM OMELET
Steps:
- Combine eggs and water in bowl; beat with fork or whisk until well mixed. Season with salt and pepper, if desired. Set aside.
- Melt 1 tablespoon butter in 8-inch nonstick skillet over medium-high heat until sizzling. Add mushrooms and garlic. Continuing cooking, stirring constantly, 2-3 minutes or until mushrooms are softened and golden brown. Add spinach and roasted pepper. Continue cooking 1-2 minutes or until spinach is wilted. Remove from pan; set aside. Keep warm.
- Add remaining 1 tablespoon butter to same pan; pour egg mixture into hot skillet. Cook 30 seconds or until bottom is set. Lift edge of eggs with heat proof spatula to allow uncooked portions to flow underneath. Continue cooking, lifting eggs as needed, 1-2 minutes or until almost set.
- Sprinkle mushroom mixture over half of omelet; top with provolone cheese. Remove from heat. Carefully fold 1 side of omelet over filling. Slide omelet onto serving plate. Sprinkle with feta cheese.
Nutrition Facts : Calories 530 calories, Fat 43 grams, SaturatedFat grams, Transfat grams, Cholesterol 465 milligrams, Sodium 770 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Sugar grams, Protein 26 grams
MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES
We've turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the "scrambled" eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.
Provided by Food Network Kitchen
Time 35m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
MUSHROOM SPINACH OMELET
"I lightened up this savory dish by using olive oil, one regular egg and three egg whites, explains Arlene Hammonds of Gray, Tennessee. "For a change of pace, I like to mix diced celery and parsley with different cheeses."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside., In an 8-in. nonstick skillet, saute the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately.
Nutrition Facts : Calories 110 calories, Fat 6g fat (2g saturated fat), Cholesterol 112mg cholesterol, Sodium 489mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
SPINACH MUSHROOM OMELET
A hearty but healthy breakfast or brunch omelet, filled with cheese, mushrooms, spinach, and peppers. Serve with a slice of whole grain toast and fruit.
Provided by Dragonfly
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Beat egg and egg whites in a small bowl. Mix in Parmesan cheese, Cheddar cheese, salt, red pepper flakes, garlic powder, nutmeg, and pepper.
- Heat oil in a large skillet over medium heat; cook and stir mushrooms, green onion, and bell pepper until tender, about 5 minutes. Place spinach in skillet and cook until just wilted. Stir in diced tomato and egg mixture; as eggs set, lift edges, letting uncooked portion flow underneath. Cook until egg mixture sets, 10 to 15 minutes; cut into wedges and serve immediately.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 5.7 g, Cholesterol 96.1 mg, Fat 5.1 g, Fiber 1.8 g, Protein 12.5 g, SaturatedFat 1.6 g, Sodium 490.2 mg, Sugar 3 g
MUSHROOM SPINACH OMELET
Make and share this Mushroom Spinach Omelet recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- saute onion and mushrooms
- remove
- beat eggs.
- add salt and pepper
- put in hot pan you may need to add more butter
- cook moving the egg so it cooks
- add mushroom and onions
- add swiss cheese and spinach
- cook til egg is set and cheese melting
- flip in thirds
- plate
- top with hollandaise sauce and tomatoes.
MUSHROOM, SPINACH AND CHEESE OMELETTE
Freshly cooked omelet with a cup of coffee is perfect for breakfast, especially it takes you about 10 minutes.
Categories Vegetarian Eggs Breakfasts & Brunch Easy Quick and Easy Mushrooms
Time 25m
Yield 1
Number Of Ingredients 18
Steps:
- Heat ½ teaspoon of oil or butter in on-skillet in medium heat until hot. Add shallots or red onion and garlic, sauté 2 minutes. Stir in mushrooms, cook and stir often for about 10 minutes, until mushrooms has released most of the juice. Stir in spinach, cook until wilted, about 2 minutes. Wipe out the skillet, heat the remaining ½ teaspoon of oil in medium-high heat until hot. Pour the egg mixture into the skillet and cook over medium flame. Lift edges of the skillet to allow raw egg mixture to flow underneath and cook. When the egg is about half set, spread mushroom-spinach mixture evenly and sprinkle cheese on top. Fold the egg over to enclose the filling and cook to desired doneness. Slide onto a serving platter. Sprinkle parsley leaves if desired. Serve warm.
Nutrition Facts :
SPINACH, MUSHROOM OMELET W/FETA CHEESE
Hubby and I took a weekend away and I tried this omelet and really enjoyed it. When we got back I started making it for my husband who has been enjoying it ever since
Provided by mommapadilla
Categories Breakfast
Time 10m
Yield 1 omelet, 1 serving(s)
Number Of Ingredients 6
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.
10-MINUTE SPINACH OMELET
This delicious spinach omelet recipe is ready in just 10 minutes for a nutritious breakfast. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Omelet Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Whisk eggs in a small bowl. Heat oil in a small skillet over medium-high heat, tilting to coat the pan. Pour in the eggs and immediately stir with a rubber spatula or fork for 5 to 10 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. Continue to cook until almost set and the bottom is light golden, about 1 minute total.
- Remove from heat and top half the omelet with spinach and Cheddar. Fold the other half over the filling. Slide the omelet onto a plate and sprinkle dill on top.
Nutrition Facts : Calories 255 calories, Carbohydrate 3 g, Cholesterol 86 mg, Fat 19 g, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, Sodium 278 mg
MUSHROOM SPINACH OMELET
Light breakfast omelet.
Provided by SaraBeth
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 30m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 164.5 calories, Carbohydrate 2.8 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 0.6 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 584.4 mg, Sugar 1.5 g
SPINACH MUSHROOM OMELETTE WITH FETA CHEESE (KETO)
This super-easy Spinach and Mushroom Omelette with Feta Cheese is loved by everyone who tries it! It's a keto-friendly recipe and a great low-carb breakfast idea. Start off your day with this filling, healthy, nutritious omelette; a great way to get a hearty breakfast on the table in less than 15 minutes! If you are looking for an easy breakfast recipe that tastes great and is good for you, this one is it!
Provided by windingcreekranch
Categories Breakfast
Time 15m
Number Of Ingredients 7
Steps:
- Whisk together eggs, salt and pepper, mushrooms, spinach, and red onion.
- Heat a frying pan on medium heat with 1 tbsp of olive oil.
- Once the pan is heated, pour the egg mixture into the frying pan.
- Cook until the bottom of the egg is a light golden brown, about 5 minutes.
- With a rubber spatula, carefully flip the egg over like a pancake so it will cook underneath.
- Add crumbled feta cheese evenly on the omelette. Cook for about 5 more minutes.
- When the omelette is lightly browned on the bottom, flip the omelette in half and serve!
- Enjoy!
Nutrition Facts : Calories 377 kcal, Carbohydrate 8.2 g, Protein 24.1 g, Fat 27.8 g, SaturatedFat 10.8 g, Cholesterol 524.4 mg, Sodium 847.4 mg, Fiber 1.5 g, Sugar 4.5 g, ServingSize 1 serving
SPINACH AND MUSHROOM OMELET RECIPE
Having an omelet for breakfast is perhaps one of the best ways to start the day well. Omelet, which is easy to...
Provided by Samira
Categories Food and Recipe
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Step 1
- In a large non-stick pan, pour butter and place on the heat. When the butter starts to melt, add the chopped mushrooms and fry. After 2-3 minutes, add the spinach and continue frying until the spinach is slightly soft.
- Step 2
- Pour butter into another pan. Tilt the pan slightly left and right. Pour a quarter of the beaten egg mixture into the pan and spread it evenly over the surface of the pan.
- Step 3
- In a bowl, mix the eggs with the milk. Add enough salt and pepper and mix well.
- Step 4
- If the sides of your omelet cook quickly and the middle remains uncooked, you can gently shake the pan and push the eggs to the sides so that it cooks faster.
- Step 5
- Top one half of the eggs with mushroom and spinach mixture. With a spatula, lift the side of the omelet slightly, and fold it in half.
- Step 6
- Repeat these steps for the rest of the omelets. Serve the omelets immediately after preparation.
Nutrition Facts : Calories 200, Fat 20 grams
SPINACH AND MUSHROOM OMELET
Provided by Bill Bradley, R.D.
Time 15m
Number Of Ingredients 7
Steps:
- In a non-stick pan, heat 1 tsp of olive oil on medium heat. Add mushroom and onions.
- Saute mushrooms and onions for 3 minutes then add spinach.
- Season with salt, pepper, and oregano.
- Once cooked to desired tenderness, remove the vegetables from the pan.
- Keep pan on medium heat. Add tsp of remaining olive oil and pour in whipped eggs. Sprinkle with a little more oregano, salt, and pepper.
- Top one side of omelet with cooked veggies. Fold omelet over with a spatula. Cook until eggs are done.
Nutrition Facts : Calories 442 kcal, Carbohydrate 24 g, Protein 33 g, Fat 26 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 655 mg, Sodium 359 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving
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- Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots, garlic, mushrooms, and thyme; sauté 7 minutes or until mushrooms are browned. Add spinach; sauté 4 minutes or until liquid almost evaporates. Remove mixture from pan; discard thyme sprig. Wipe pan clean.
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