Spinach Omelet Easy Recipe

Hello, I'm Larry Richardson and welcome to zen.com cooking in this edition we are going to prepare another vegetable rich breakfast dish that is delicious, it is nutritious and it is

easy

to prepare. This is our

spinach

, onion and cheese

omelet

, it sounds much more. complicated than it is but I'm going to show you how to make it

easy

and so that it always turns out well so come on let's start the basic ingredients we need for our

spinach

omelet

te, egg, onion and cheese are just what I just said we need a bag of spinach, a medium onion, but we're only going to use about an eighth of a cup of these three eggs, a pinch of cheese, a little bit of olive oil, and just a little bit of butter, and they're both For nonstick purposes now, the first thing you What we're going to do is break the eggs and we're going to beat them, so let me break the three eggs, here we go and then I'm going to add about 2 tablespoons of water now what the water does is make the omelette very spongy, without the water you would have a very flat and compact omelet, and if it's to your taste, do it, but I usually like eggs a little set. the fluffy side, so get it to a nice smooth consistency, you don't want it to have any lumps, egg white lumps, okay, I'm going to set that aside now I'm going to chop up two cups of spinach and the reason why you want to chop it up. the reason you want to cut it is so you don't have too many leaves in your omel.

If it has a lot of leaves every time you take a bite, everything will fall off and be left with cheese and everything. all the contents on you, so give it a little cut, there we go and you do it again on the side, it has a nice thin consistency, as you can see, the spinach becomes quite compact when you cut it, but if you think this is compact , wait until you see it. after it cooks so let's see how much we have and I'm going to press it a little bit because I really love a lot of spinach in my omelet and this omelette is for two people so basically two of you will get a whole cup. of spinach in each tortilla so there's one cup and now I'm going to make the second cup now this spinach that I'm using is pre-washed if you're using a spinach that doesn't say pre-washed make sure you rinse it Turn it off before you start cooking it okay it should be a second cup of spinach.

Okay, here we go. I'm going to put that aside and I'm going to clean up my cutting board and finally I'm going to chop up some sweet onion and I want to. I would say about an eighth of a cup of onion and I always tell you that if you want to improvise in any way with these

recipe

s, do it, I think you will come up with a flavor that fits your preferred references. um as much as I came up with one that fits mine and that also means if there are any other ingredients that you want to add to this, feel welcome too.

I mean, you could add tomatoes, you could add some peppers. just about anything and sauté it and put it in the omelet, but the first time you might want to start with this basic

recipe

, which since I'm making it, you can see how to make it before improvising too much. I'm finally cutting this onion. I don't like big pieces of onion. I like it finely chopped. I think it adds a more consistent flavor to The Omelette, so here we go, there's our one cup onion e/. Yes that's fine. now we have our spinach ready, we have our onion ready and we have our eggs ready, okay, what we have here are our two pans ready to roll, this pan will be for sautéing the vegetables and this pan will be for the omelet itself, so what What I have done is preheat this pan halfway between low and medium which is for sautéing and I set this pan to two which is two clicks from low and I preheated it and what I'm going to do first is sauté the vegetables. now to sauté the vegetables I'm just going to add this is about a teaspoon of olive oil just to keep the vegetables from sticking now I'm going to take our onions add them to the pan and again if you want more onion you can do it here we start sautéing and I'm going to throw the spinach right on top of them and stir it all together.

Now the point here is not to brown the vegetables that we really just want to sauté. and we want and basically the spinach is wilting so the onion is kind of sauteed and I guess the spinach you would say is wilting and I'll show you what wilting means now while it's cooking I'm going to take a teaspoon of butter and add it to this pan, here we go, that's going to keep the eggs from sticking and we pour our egg mixture in there, okay, I'm going to turn that down a little bit, just knot it a little bit. but you can see the spinach is starting to wilt, it's turning a darker color, it's not browning, not even the onions are burning, okay, that's where I want them too, here we go and the egg mixture What I'm looking for is not Clarity.

I want it to be the color of a boiled egg on the bottom as I look through these bubbles, that means there's a surface, a good base for the spinach mixture to sit on, so now I'm going to add the spinach mixture . halfway through the plate here we go let's get some consistency here and there is the basic tortilla mixture so now what I'm going to do is just sprinkle some cheese on there and again you might want to use 1/4 cup of cheese and you know, if you have the taste to ask for it, it's a low fat cheese, you might want to add a little bit more.

I like mine a little bit more on the vegetarian side and then what will I do to make sure that it cooks consistently all the way through and it's not runny. I'll put the lid on and this won't take long, so we'll leave the lid on for about one to two minutes and then we'll check it. Ok, now the lid was on for 2 minutes. I removed the lid just to check the consistency. You don't want the egg to look runny, nor do you want the egg to look runny anywhere because you need to be able to bend it.

Now the liquid that you see on top is cheese, so I put my spatula underneath and let it drop like this and now I'm going to cover it for another minute just to make sure that the liquid from the spinach drains away and um evaporated now, the Another thing is that if you sauté the spinach and it comes out too wet, the spinach and the onion, make sure you drain the spinach juice from the spinach mixture before adding it to the tortilla mixture if you leave too much liquid in the tortilla mixture you will end up with a large amount of water at this point in the process; in other words you will end up with a soggy omelet so now remove that lid and our spinach omelet is finished and what we do is we cut it in half it's for two people and we put each half on a plate and that's it that's your Basic spinach, egg and cheese omelet that was very easy to make.

I think you'll enjoy making it, so here it is, your basic spinach, cheese and onion omelet, it's delicious, it's nutritious and it's loaded with vegetables, in fact, it's a great way to incorporate more vegetables into your diet. Check out xi. comom and get the printable version of this recipe and make it, then tell me what you do to make it a very special dish, maybe you add some other vegetables that I didn't think of or maybe there is some other ingredient that gives a little oomph of any way visit zen.com I have more recipes there I have more healthy recipes more recipes rich in vegetables and more delicious recipes just for you