Nifs 1 Ww Pt Light Low Fat Mushroom Spinach Omelette Omelet Recipes

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SHRIMP AND SPINACH OMELET



Shrimp and Spinach Omelet image

Ok, folding over an omelet, French-style, isn't easy and for the longest time, I wouldn't try it. But, really, I found it's pretty simple once you try a few times. Now, I do it daily. Also, don't be fooled by restaurants who offer 3-egg omelets: in the average, 9" pan, that many eggs will result in an omelet too thick to easily fold over the ingredients. Stick with two eggs, and you'll fare better.

Provided by David J Rust

Categories     Breakfast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
1 tablespoon garlic (minced)
2 large eggs
2 teaspoons skim milk
1/8 teaspoon thyme (dried)
salt and black pepper
1/2 ounce feta cheese
1 ounce shrimp (pre-cooked or canned)
1/2 ounce spinach (baby leaves, no stems, finely chopped or chiffonade)

Steps:

  • Using a non-stick, 9" skillet or omelet pan, heat the oil over medium-low heat and add the minced garlic.
  • In a bowl, whisk together the eggs, skim milk, and thyme. Season the eggs with a pinch of salt and a few grinds of fresh, black pepper.
  • When the garlic is just barely browning on the edges, pour the egg mixture into the skillet and, tilting it slightly or stirring, slosh it around so it covers all the garlic and the bottom of the pan.
  • Keep an eye on the omelet as the eggs stiffen. When the bottom of the eggs are fairly solid but there is still a good amount of liquid eggs on top, sprinkle the feta cheese over the eggs.
  • Continue cooking for about 2-3 more minutes and , then, make a thin line of shrimp about one-third of the way across the eggs. On top of that, sprinkle the finely chopped spinach in a row (reserving a pinch for garnish).
  • With a slender spatula (or turner), loosen the edges of the eggs from the skillet. Then, slide the spatula under the third of the omelet that has the shrimp and spinach on it. Fold the eggs over the ingredients towards the center of the omelet and hold, there, for just a few moments.
  • Over the serving plate, slide the omelet out -unfolded side first- and roll the already folded section over the flatter portion. You may have to do this several times on subsequent attempts to get the hang of it.
  • Sprinkle the top of the omelet with the reserved spinach and serve.

SPINACH MUSHROOM OMELET



Spinach Mushroom Omelet image

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

1 egg
3 egg whites
1 tablespoon grated Parmesan cheese
1 tablespoon shredded reduced-fat Cheddar cheese
¼ teaspoon salt
⅛ teaspoon red pepper flakes
⅛ teaspoon garlic powder
⅛ teaspoon ground nutmeg
⅛ teaspoon ground black pepper
½ teaspoon olive oil
½ cup sliced fresh mushrooms
¼ cup diced green onion
2 tablespoons finely chopped red bell pepper
1 cup torn fresh spinach
½ cup diced fresh tomato

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

NIF'S 1 WW PT. LIGHT, LOW FAT SPINACH AND FETA OMELETTE (OMELET)



Nif's 1 Ww Pt. Light, Low Fat Spinach and Feta Omelette (Omelet) image

Only 1 WW point!!! I love to whip this up in the morning when I'm rushing around to get ready for work. I just set it up and can forget about it for a few minutes. There are several varieties of this that I make, it just depends on what I have on hand. It is NOT a savory or rich omelette, but a healthy dish that is a real favourite of mine. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 7m

Yield 1 omelette, 1 serving(s)

Number Of Ingredients 5

nonstick cooking spray
3 egg whites, whipped with a fork (I measure 6 tablespoons because I always buy cartons of egg whites)
1 cup fresh spinach (about 1 small handful. I have used frozen if I didn't have fresh)
3/4 ounce low-fat feta
salt and pepper

Steps:

  • Heat a 6" or 8" good quality nonstick pan that has been sprayed with nonstick spray over low-medium heat. Pour in egg whites.
  • Sprinkle with fresh spinach and feta. Cover with pan lid. Let set for 5 minutes or so, while checking for doneness. This would be when you no longer see uncooked egg whites settling on top of the omelette.
  • Fold omelette in half onto plate and top with salt and pepper to taste.

Nutrition Facts : Calories 114.6, Fat 4.8, SaturatedFat 3.2, Cholesterol 19, Sodium 425.8, Carbohydrate 2.7, Fiber 0.7, Sugar 1.7, Protein 14.7

NIF'S 1 WW PT. LIGHT, LOW FAT MUSHROOM SPINACH OMELETTE (OMELET)



Nif's 1 Ww Pt. Light, Low Fat Mushroom Spinach Omelette (Omelet) image

Only 1 WW point!!! Another quick and healthy omelette that I love to whip up in the morning when I'm rushing around to get ready for work. I just set it up and can forget about it for a few minutes. There are several varieties of this that I make, it just depends on what I have on hand. It is NOT a savory or rich omelette, but a healthy dish that is a real favourite of mine. Enjoy!

Provided by Nif_H

Categories     Breakfast

Time 7m

Yield 1 omelette, 1 serving(s)

Number Of Ingredients 5

nonstick cooking spray
1/2 cup mushroom, thinly sliced
3 egg whites (I measure 6 tablespoons because I always have a carton of egg whites in the fridge)
1/2 cup fresh spinach, lightly chopped
salt & freshly ground black pepper

Steps:

  • Spray 6" or 8" good quality nonstick pan with spray. Heat over low-medium heat, no hotter. Add mushrooms to pan, spreading evenly in pan. Slowly pour egg whites over mushrooms and then sprinkle with spinach. Cover with lid.
  • Let sit for about 10 minutes. Occasionally check to see when egg whites are no longer runny on top of the omelette.
  • When set, tip omelette onto plate while folding in half. Sprinkle with salt and pepper to taste.

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