Spinach Omelette With Bacon And Tomato Recipes

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

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, 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.