Green spinach and Cheese Omelet


Spinach And Cheese Omelette

Video taken from the channel: booklesscooking


Best Spinach & Cheese Omelet

Video taken from the channel: the99centchef


Spinach Cheese Omelette | Egg Recipes | Breakfast Recipe | Healthy Recipes

Video taken from the channel: HomeCookingShow


Spinach Cheese Omelette | Healthy Snacks | How to make spinach omelette

Video taken from the channel: Cub Chef


Spinach, Mushroom And Cheese Omelette Recipea bite more

Video taken from the channel: A Bite More


Spinach & Cheese Omelette | Easy Breakfast Recipe

Video taken from the channel: Spain on a Fork


Spinach Omelet Easy Recipe

Video taken from the channel: Larry Richardson

Ingredients 2 large eggs 1 tablespoon butter 1 cup coarsely chopped spinach 1/3 cup chopped tomatoes 1/8 teaspoon salt 1/3 cup (1 1/2 oz.) shredded Swiss cheese 1/8 teaspoon pepper. Spinach and Cheese Omelet. Start the day right with a healthy Spinach and Cheese Omelet that’s stuffed and topped with a zesty Red Pepper Relish.

Pair your spinach cheese omelet. Garlic, onions, spinach, cheese and eggs. This omelette is super healthy, gluten free and naturally low carb.

The perfect dish during these hard times we´re living in. You can serve this Spinach & Cheese Omelette for the ultimate breakfast, yet it´s bold enough to serve for dinner, next to some yummy roasted potatoes. Sprinkle one side of the omelet with half the amount of cheese, wilted spinach, and scallions.

Fold the un-topped side of the omelet over the cheesy side. Cook until the inside of the omelet has set and cheese is beginning to melt, about 1 minute. Remove from pan. When top surface of eggs is thickened and no visible liquid egg remains, SEASON with salt and pepper.

PLACE cheese on one side of omelet; TOP with spinach and ham. FOLD omelet in half with turner. With a quick flip of the wrist, TURN pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

DIRECTIONS 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 Place cheese slices on one side of omelet. Gently fold other half.

When the top of eggs are thickened and no liquid eggs remain, season with salt and pepper. Add spinach, tomatoes, mushrooms, peppers, and cheese to one side of the omelet. Fold omelet in half. Cover and cook 1-2 minutes, or until cheese is melted.

Serve immediately. 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.

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. Why It Works. Salting the eggs in advance helps break down the eggs’ protein structure, leading to a more tender omelette.

Mixing the cheese with the sautéed spinach gets a jump-start on its melting. Read more: The Food Lab’s American Omelettes (and Why You Should Salt Your Eggs in Advance) What’s New On Serious Eats.

List of related literature:

Divide chopped spinach, 4 ounces Cheddar cheese, shredded (1 cup), and 4 slices bacon, cooked and crumbled, among omelets.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Embed the cold eggs in the spinach, with a little space between them, and sprinkle the cheese on top.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

In a medium pan, scramble the egg with 1 tablespoon extra-virgin olive oil, 1/4 cup diced tomato, 2 tablespoons minced onion, and 1 cup fresh spinach.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Then, [you] can butter and cheese a baking dish, mix in a bit of cheese with the spinach, sprinkle cheese on top, and more butter, and bake in hot oven until cheese melted (5 to 10 minutes).

“As Always, Julia: The Letters of Julia Child & Avis DeVoto” by Joan Reardon
from As Always, Julia: The Letters of Julia Child & Avis DeVoto
by Joan Reardon
Houghton Mifflin Harcourt, 2010

Put some of the spinach on top of the cheese.

“The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating” by Jack Bishop, Ann Stratton
from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes for Inspired Everyday Eating
by Jack Bishop, Ann Stratton
HMH Books, 1997

Scatter 1 cup of the cheese evenly over the spinach mixture.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

* In a bowl, mix the chopped spinach with the ricotta, mozzarella, Parmesan, egg yolk, and nutmeg, if using.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
from The Fussy Eaters’ Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat
by Annabel Karmel
Atria Books, 2008

Top one side of the cooked egg product with half of the cheese and half of the spinach mixture.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

quarter of spinach over half of omelet and sprinkle with 1 tablespoon cheese.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Hello chef. That omelette looks fantastic! Well done. I prove Havarti in my omelette as well. Left you like 23. Have a great day Albert. See you next time

  • Wow! New upload by you on my birthday! This is the best gift I could have received!! I liked this before even watching!
    Also, I do hope that the conditions in Spain are getting better, and you’re taking the precautions carefully. Please stay safe. Much love ��������

  • I don’t bother to go through all this. I pour the scrambled eggs in the hot pan, put the cheese on top of that, then put the spinach and onion over that. Put a lid over it, turn down, or off the heat (you know your own skillet characteristics), and a few minutes later, you’re done. Not undercooked at all. Many times I just eat it open faced so that I can pour salsa, and whatever else I want, on it. Wham bam thank you maam!

  • Less is more and always got the ingredients in my kitchen. Cheers mate had happy people this morning for breakfast just different cheese and one without spinach but all good.

  • Such a good recipe. Love this. So basic and yet so delicious. I would make more of this for breakfast and add mushrooms next time. Thank you! Subscribed!

  • I love this recipe Hema. I make it often with grated emmental and have a good smoothie by the side (almond milk, banana and nuts yummm) to make it even more interesting.

  • Yummy!! That cheese part is my favorite part of the omlet!! Just the fact that you’re making a Spanish omelette in Spain makes it so Fancy!!

  • Finally made this today ZOMG how awesome! I did run into a bit of an issue since I used a 12″ pan which meant 3 eggs got spread pretty thinly, but with some fiddling I was able to get it folded over like you did, and it tasted fabulous!

  • درود فراوان
    ظلم و ستم بزرگی نسبت به مردم ایران صورت گرفت که از آن جمله چند جوان آزادی خواه درمدت کودتایی درداخل زندان اعدام بلی اعدام نمودند و دست داغ دیده خانواده بجایی نرسید و اعدام کننده ها حکم اعدام و شلاق و زندان نمودن طولانی مدت نا معقول صادر می نمایند و دنیا با این همه اطلاعات منتشره خودرا به. بی خبری زده و محدود کشوری از آن انتقاد نموده تنها آمریکا محکم انسانیت اقدام نموده است و با ویروس کرونا همه جنایات انجام شده و تمام خواسته های بحق مردم از بین میرود….کرونا غضب الهی میباشد که قصاص بجا انجام میدهد ایران دومرتبه بلند می شود و ایرانیان با حکومت پادشاهی پارلمانی که با رای مردم ایران دوست و ایران و ایرانیان دوست آن با انتخابات سالم قانون مند بحق قانونی خود خواهد رسید بی شک. نظر. نظر سرباز میهن پرست ایران کهن و ماندگار.

  • Absolutely beautiful Albert love a good omelette especially for breakfast and with the spinach and cheese yes right up our street like from us without a doubt ��

  • I actually discovered that I prefer to make this recipe with frozen spinich! It seems to cook up better and tastes amazing! A little garlic pepper adds a lovely touch as well. But that’s just my personal preference!

  • You put a couple twists on my usual ingredients. I will swap the butter for oil and swiss for Havarti this weekend. I knew tomatoes would show up eventually! Well presented!

  • Great job! The whole measurement thing made me uncomfortable for a little while but in the end, the final product looked just perfect. Thanks for the video.

  • I just found out about this video and I was worried, because I was very low in spinach and mushrooms and I didn’t know what to do. I saw your video and I had to try it out! It turns out so delicious! Thank you so much for sharing this video ����✨

  • this recipe looks good! i think i will just add the ready chopped spinach.. squeeze out excess liquid and mix to the beaten eggs and improvise them and cook as per normal…it saves me the time! Tku Mr Richardson….

  • تأثيرات الكافئين ثنائيةالطور:بتراكيزقليلةيعتبرمنبه ويزدادهذاالتأثيربإزديادالتركيزحتىَ نصل لمرحلةتظهرعندناتأثيرات مختلفةوعكسيةكالهياج والأرق والقلق

  • Not bad! But is it very important to turn the omelette upside down in the pan? What if we just fold the omelette? That way, we can still save it from braking…