Spinach Tomato And Ricotta Omelette Recipes

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SPINACH OMELETTE



Spinach Omelette image

Here is the thing about this spinach omelette. It's amazingly simple, easy-to-cook, healthy, and with a great balance of flavours. It's DELICIOUS!

Provided by The Take It Easy Chef

Categories     Breakfast

Time 15m

Number Of Ingredients 8

1 cup spinach leaves
2 cloves garlic
2 eggs
1 tablespoon milk (skimmed optional)
salt (to taste)
1 teaspoon olive oil
2 tablespoon Parmesan cheese (grated)
1/2 teaspoon chilli flakes (optional for seasoning)

Steps:

  • Prep the ingredients. Wash and chop the spinach leaves. Don't let the leaves go dry. Leave some water. Thinly slice the garlic. Crack the eggs into a bowl, and add a tablespoon of milk. Add a pinch of salt, and whisk the eggs gently just enough for the yolk to mix well.
  • Heat a cast iron skillet (or any other frying pan), and add the chopped spinach, garlic, and sprinkle some salt. Let the leaves wilt, and take them off the skillet.
  • Pour a teaspoon olive oil on the pan, and spread it evenly with a spatula. Reduce the flame to medium, and pour the egg mixture. Tilt the pan and let the eggs spread evenly. As soon as the omelette start to set, lift near the edges with the spatula so that the uncooked eggs can reach the bottom of the pan. Once the center starts to set, top half of the omelette with the cooked spinach and garlic. Now sprinkle the grated cheese on top of it.
  • Lower the flame, and cook further. Wait for the cheese to start melting, and once the omelette starts to get detached from sides, fold in half. Gently slide the omelette to a plate.

SPINACH, TOMATO, AND FETA EGG WHITE OMELETTE



Spinach, Tomato, and Feta Egg White Omelette image

Easy and filling egg white omelette stuffed with veggies and tangy feta.

Provided by patnodes

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 15m

Yield 1

Number Of Ingredients 6

cooking spray
3 egg whites
salt and ground black pepper to taste
¼ cup chopped fresh spinach, or more to taste
6 cherry tomatoes, sliced
2 tablespoons crumbled feta cheese

Steps:

  • Heat a skillet over medium heat and spray with cooking spray.
  • Whisk egg whites with salt and pepper in a bowl. Pour egg mixture into the heated skillet and swirl until eggs cover entire bottom of skillet; cook for 1 to 2 minutes. Arrange spinach, tomatoes, and feta cheese in the middle of the eggs. Cook until edges of eggs begin to curl up, 2 to 3 more minutes. Loosen omelet from the skillet using a spatula and fold in half; continue cooking until cheese is melted, 2 to 3 more minutes.

Nutrition Facts : Calories 121.2 calories, Carbohydrate 6.5 g, Cholesterol 16.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 14.7 g, SaturatedFat 2.9 g, Sodium 396.2 mg, Sugar 1.5 g

SPINACH, TOMATO, AND CHEESE OMELET



Spinach, Tomato, and Cheese Omelet image

This dish is great for a pregnant woman and her developing baby. It's rich in protein and laced with vitamins A and C, folic acid, and magnesium.

Provided by ElizabethKnicely

Categories     Breakfast

Time 20m

Yield 1 omelet with toast, 1 serving(s)

Number Of Ingredients 9

2 eggs
3 tablespoons milk
1 cup spinach, roughly chopped
half a large tomatoes or 1 plum tomato, diced
2 slices swiss cheese
1 tablespoon extra virgin olive oil
salt, to taste
pepper, to taste
2 slices whole wheat bread, toasted

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.).

SPINACH, TOMATO AND RICOTTA OMELETTE



Spinach, Tomato and Ricotta Omelette image

Make and share this Spinach, Tomato and Ricotta Omelette recipe from Food.com.

Provided by ImPat

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 teaspoon olive oil
1 zucchini (coarsely grated, squeeze out excess moisture)
40 g spinach leaves (baby 4 cups)
70 g sun-dried tomatoes (99% fat free 1/3 cup)
4 (50 g) eggs
fresh ground black pepper
50 g low-fat ricotta (fresh crumbled)
2 slices sourdough bread (1cm thick or gluten free bread toasted)

Steps:

  • Heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
  • Transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
  • Wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
  • Put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
  • Use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
  • Spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
  • Repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
  • Sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

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