Souffleed Spinach Omelet Recipes

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SOUFFLé OMELET WITH SPINACH AND BRIE



Soufflé Omelet with Spinach and Brie image

Fluffy omelet stuffed with baby spinach and melted brie. Topped with a honey butter sauce and sprinkled with fresh blueberries.

Provided by Tieghan Gerard

Categories     Breakfast

Time 25m

Number Of Ingredients 8

3 large eggs, separated
1/4 C whole milk, heavy cream or a combination of both
kosher salt and freshly ground pepper
3 tbsp butter
Handful of baby spinach
2 oz Brie cheese, thinly sliced (rind on or off)
1/4 C honey
2 tbsp fresh blueberries

Steps:

  • Separate the egg whites and yolks into two medium bowls.
  • In the egg yolks, whisk together the yolks, milk, and a pinch each of the salt and pepper until just combined.
  • Use a handheld mixer to beat the egg whites until they are stiff peak (about 1 1/2 minutes). Using a spatula, gently fold the egg whites into the yolk mixture until just combined - do not over fold - you'll still be able to see some of the egg whites and that's OK.
  • In a 10-12 inch non-stick skillet (I used 10 inch and it was a thick omelet), melt 1 tablespoon of the butter over medium heat. Add the egg mixture and smooth it evenly and gently to fill the pan.
  • Cook without moving it or stirring until the middle just starts to set, about 3-4 minutes.
  • Add the spinach and Brie to one half of the omelet, cover the skillet and cook for 2-3 minutes until the cheese just begins to melt. Carefully (I used a spatula on either side) fold the empty side over the filled side to enclose. Cook for 1 minute.
  • Remove the pan from the heat and slide the omelet onto a plate.
  • In a small saucepan, melt the remaining 2 tablespoons of butter and add the honey. Stir until melted and combined. Remove from heat and stir in a pinch of kosher salt.
  • Drizzle the omelet with as much of the sauce as you want (to taste) and top with the blueberries. Serve immediately.

Nutrition Facts : Calories 564 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 373 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 611 grams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

BABY SPINACH OMELET



Baby Spinach Omelet image

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

2 eggs
1 cup torn baby spinach leaves
1 ½ tablespoons grated Parmesan cheese
¼ teaspoon onion powder
⅛ teaspoon ground nutmeg
salt and pepper to taste

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

CHEESY SPINACH OMELET SANDWICH



Cheesy Spinach Omelet Sandwich image

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

6 large eggs
Kosher salt and freshly ground pepper
3 scallions, thinly sliced
1 tablespoon unsalted butter
4 cups baby spinach (about 2 1/2 ounces)
1 baguette, cut crosswise into 4 pieces, each piece split open
6 to 8 slices provolone, cheddar or American cheese (about 4 ounces)
2 tablespoons mayonnaise-mustard blend
8 thin slices ham (about 4 ounces)
Radishes and olives, for serving

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

SOUFFLEED SPINACH OMELET



Souffleed Spinach Omelet image

Provided by Food Network

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 7

1 pound spinach, washed and stemmed
1 tablespoon butter
1 shallot, minced
Kosher salt and freshly ground black pepper
Pinch nutmeg
4 eggs, separated
2 tablespoons finely grated fresh Parmesan cheese or Gruyere

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.;

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