Spinach Omelette With Bacon And Tomato Food

BACON SPINACH OMELET RECIPE BY TASTY

Steps:

• In a 16 oz (475 ml) mason jar, add eggs, salt, pepper, bacon, spinach, and cheese. Place the lid on the mason jar and shake until ingredients are well-combined.
• Remove lid and place microwave for 1½-2 minutes, or until omelet appears puffy. *Be careful mason jar will be hot*
• Top with green onions, if desired.
• Enjoy!

SPINACH OMELETTE WITH BACON AND TOMATO

Steps:

• HEAT oil in a non-stick frying pan over medium-high heat. Add the onion and saute; remove.
• Add spinach and cook until just wilted. Squeeze out excess moisture with paper towel. Roughly chop then combine with onion and Philly
• PLACE bacon and tomatoes on a lined baking tray. Bake at 180°C for 10 minutes. Keep warm
• BEAT the egg whites to soft peaks. Fold in the yolks and seasoning. Heat half the butter and extra oil in a 26cm non-stick frying pan over medium heat.
• Add half the egg mixture and cook 3-4 minutes, or until almost cooked through.
• Place under a hot grill for 2-3 minutes until set, then top half the omelette with half the Philly mixture and fold into a half circle. Repeat with remaining egg and Philly mixture
• Serve half an omelette with some crispy bacon and cooked tomatoes

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.).

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 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.

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.

OMELETTE : SPINACH AND POTATOES WITH PINE NUTS AND BACON

Steps:

• Toast the pine nuts in a dry skillet over medium heat until fragrant, and then set aside.
• Add the olive oil and the chopped bacon to the skillet, and cook until the bacon is crispy.
• Add the onion with a pinch of salt, and cook until the onion is soft and translucent, about 5 minutes.
• Add the potato slices with another pinch of salt, and cook for 2-3 minutes.
• Add 2 tablespoon of water to the pan, cover, and cook until the potatoes are tender. You may need to add a few more tablespoons of water.
• When the potatoes are tender, add 2 more tablespoons of water to the pan, then add the spinach a handful at a time, adding more as it wilts down.
• When the spinach is nicely wilted, stir in the pine nuts, and remove the skillet from the heat.
• Butter a large non-stick skillet over medium heat.
• Beat the eggs with a pinch of salt until frothy, and add to the skillet.
• Cook the eggs until almost set (use your favorite omelette technique here).
• Spread the filling ingredients over 1/2 of the eggs (optionally adding the crumbled feta), and sprinkle with black pepper. Cook a few minutes more, and then fold the other half over.
• Slide onto a plate.