Spinach Tomato And Ricotta Omelette Recipes

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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

RICOTTA, TOMATO & SPINACH FRITTATA



Ricotta, tomato & spinach frittata image

Healthy veggie bites that are packed with flavour - a midweek must

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 8

1 tbsp olive oil
1 large onion , finely sliced
300g cherry tomatoes
100g spinach leaves
small handful basil leaves
100g ricotta
6 eggs , beaten
salad , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.
  • Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.
  • Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

Nutrition Facts : Calories 236 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium

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.).

BREAKFAST SPINACH AND TOMATO CHEESE OMELET



Breakfast Spinach and Tomato Cheese Omelet image

Perfect for a Sunday breakfast or brunch this spinach and tomato omelet tastes great. Stuffed with juicy tomatoes, spinach and cheese.

Categories     Vegetarian     Cheese     Breakfasts & Brunch     Quick and Easy     Tomatoes     Spinach

Time 15m

Yield 1

Number Of Ingredients 18

olive oil, extra-virgin
cherry tomatoes
scallions, spring or green onions
baby spinach
liquid egg substitute
cheddar cheese, reduced-fat
salt
black pepper
water
olive oil, extra-virgin
cherry tomatoes
scallions, spring or green onions
baby spinach
liquid egg substitute
cheddar cheese, reduced-fat
salt
black pepper
water

Steps:

  • Spray a small nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add tomatoes and scallion and cook, stirring once or twice, until softened, 1 to 2 minutes. Place spinach on top, cover and let wilt, about 30 seconds. Stir to combine. Pour in egg substitute(or eggs), reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more. Sprinkle cheese, salt and pepper over the omelet. Lift up an edge of the omelet and drizzle the remaining 1 tablespoon water under it. Cover, reduce heat to low and cook until the egg is completely set and the cheese is melted, about 2 minutes. Fold over using the spatula and serve.

Nutrition Facts :

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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Place spinach in a medium saucepan with 1 tablespoon water over high heat. Cook for 2 minutes or until almost wilted. Drain well. Lightly spray a small (18cm base) non-stick …
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  • Whisk eggs and shallots in a small bowl until combined. Season with salt and freshly ground black pepper.
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  • Lightly spray a small (18cm base) non-stick frying pan with oil and heat over medium-high heat. Pour half the egg mixture into pan and cook for 30 seconds or until the base of the omelette is set. Using a spatula, draw the edge of the omelette into the centre and allow the uncooked mixture to run underneath. Continue doing this until the egg mixture is nearly set.
  • Sprinkle half the spinach and half the ricotta over half of the omelette. Fold omelette over to enclose filling. Transfer to a serving plate. Repeat with remaining egg mixture, spinach and ricotta to make another omelette. Sprinkle with freshly ground black pepper and serve with chutney.


SHEET PAN SPINACH TOMATO RICOTTA FRITTATA - …
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2019-01-07 Add in the shallots and sauté for a minute, then add in the spinach. cherry tomatoes, granulated garlic and season with salt and pepper. Sauté another 2-3 …
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  • In a medium sized bowl whisk together the eggs, egg whites, Italian seasoning, milk and ricotta until combined.
  • Remove the hot sheet pan from the oven and spray with cooking spray. Pour the egg mixture into the sheet pan, then evenly disperse the spinach-tomato mixture on top. Top with shredded parmesan cheese if desired, then bake for 10-12 minutes or until the frittata is set.


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2013-05-05 Step 3. Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet …
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  • Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper.
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SPINACH AND RICOTTA OMELETTE STACK - HEALTHY FOOD GUIDE
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SPINACH TOMATO FETA OMELET - CUISINICITY
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2014-09-06 This is an exquisite omelet filled with fresh baby spinach and tomatoes and with just enough feta cheese to make it rich but not too much to burden it with a …
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COTTAGE CHEESE, SPINACH AND TOMATO OMELET RECIPE ...
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SPINACH & TOMATO OMELET RECIPE | EATINGWELL
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Calories 161 per serving
Total Time 20 mins
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SPINACH-RICOTTA OMELET RECIPE | MYRECIPES
2005-07-18 Add spinach; sauté until wilted (2 minutes), stirring well. Transfer to bowl; stir in ricotta and 3 tablespoons salsa. Advertisement. Step 2. Heat 2 teaspoons oil in skillet over medium heat. …
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