Omelette with spinach

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Prepared by: Ju Lia

07/08/2016 Cooking time: 15 min

I want to share the recipe and show how to cook spinach with egg - a very simple, healthy and low-calorie dish that can be eaten for breakfast or dinner. It can also be served as an appetizer.

Good to know

Both fresh and frozen spinach are suitable for making scrambled eggs. The variety does not matter; you can take spinach with smooth or wavy leaves. The main selection criterion is freshness.

• Rinse the spinach well with running cold water and shake to remove as much moisture as possible.
• Place the spinach in a frying pan with oil and simmer for 5-4 minutes. This time is enough for the leaves to become more tender. After this you can add eggs.
• If you decide to cook scrambled eggs with additives, then take into account the cooking time of the products when determining the order in which they are laid out in the pan. So, the champignons need to be fried first, and only then add the spinach. And cheese, as a rule, is sprinkled on scrambled eggs when the whites have already “set.”

Interesting Facts! Spinach is classified as a superfood. This leafy vegetable contains many beneficial vitamins, minerals, fiber and antioxidants.

Scrambled eggs with spinach - a simple recipe

A healthy and satisfying breakfast - scrambled eggs with spinach, a simple recipe that does not require much time.

• 2 eggs;
• about 100 gr. spinach;
• 25 ml vegetable oil;
• salt, pepper to taste.

Pour oil into a frying pan and heat it. There is no need to heat the oil, just warm it up to 80-90 degrees. When the oil is hot, reduce the heat and place the washed and dried spinach leaves in the pan.

Simmer the leaves, stirring occasionally, for about five minutes. Do not cover the pan with a lid, do not add water, there is enough moisture in the leaves. The spinach should shrink in volume and become soft.

Meanwhile, wash the eggs. It is necessary to wash the shell to prevent pathogenic microbes that may be on the surface from entering the egg. Then carefully break the eggs and pour them into the pan with the spinach.

If you want, you can first break the eggs into a bowl and beat them with a fork to combine the whites and yolks.

Cooking with tomatoes

Ingredients:

• chicken egg – 4 pcs.;
• ham – 70 g;
• cheese – 50 g;
• spinach leaves – 50 g;
• tomato – 1 pc.;
• drain oil – 1 tbsp. spoon;
• green onions, spices.

Preparation:

1. Cut the ham into cubes, the tomato into slices.
2. Grate the cheese, chop the boiled spinach.
3. Sauté greens with tomatoes in oil.
4. Add ham, stir.
5. Break the eggs on top and season with salt.
6. Sprinkle the omelette in the pan with cheese shavings and fry until done.
7. Serve the finished dish with chopped onions.

Scrambled eggs with spinach and tomatoes

A tasty and bright dish - scrambled eggs with spinach and tomatoes.

• 4 eggs;
• 150 gr. spinach;
• 4 cherry tomatoes;
• 0.25 teaspoon of dry oregano;
• 0.25 teaspoon dried basil.
• 30 ml lemon juice;
• salt to taste;
• vegetable oil for frying.

Pour oil into a frying pan, add spinach, sprinkle with basil and oregano. Fry over low heat for 5 minutes. Then turn off the heat and sprinkle the spinach with lemon juice.

Separately, in another frying pan, lightly greased with oil, fry the fried eggs. To do this, heat the oil in a frying pan, then carefully break and pour the eggs without damaging the yolk. Salt the eggs and sprinkle with black pepper if desired. Fry over moderate heat until done.

Place scrambled eggs on plates (2 eggs per serving), and place fried spinach on top of the scrambled eggs. Decorate the dish with cherry tomatoes, cut in half.

Description of preparation:

If you don’t have a fried egg pan, then you need to heat the pan very well and make sure that it stands level on the stove, then the egg will not spread and you will be able to maintain its round shape.
You can also fry the fried egg by placing a ring of a large onion in the frying pan. The ring should be about 2-3 centimeters high. It is important that its edge is smooth, then the egg will not leak out. Purpose: For breakfast / Outdoors / For children / For an afternoon snack / Inexpensive / In a hurry Main ingredient: Vegetables / Spinach / Eggs Dish: Hot dishes / Snacks Diet: Diet food / Lenten dishes / Vegetarian food / Recipes for weight loss / Low-calorie

Scrambled eggs with frozen spinach, sausage and tomatoes

Cooking scrambled eggs with frozen spinach is no more difficult than using fresh leafy vegetables. Place the spinach in a frying pan without defrosting, allow it to thaw and cook. Then the remaining ingredients are added.

• 4 eggs;
• 100 gr. sausages;
• 100 gr. frozen spinach;
• 1 tomato;
• 2 teaspoons butter;
• several feathers of green onions;
• salt and spices to taste.

Melt butter in a frying pan. There is no need to heat the oil too much, otherwise it will start to burn. Once the butter has melted, add the spinach, reduce the heat and cover the pan with a lid. Cook for 7-8 minutes. During this time, the spinach will have time to melt and cook.

While the spinach is cooking, cut the sausage and tomatoes into cubes. Finely chop the green onions.

Open the lid of the pan; if there is excess liquid there, then add heat and let it evaporate. Add chopped sausage and tomatoes to the pan.

Advice! You can use different types of sausage to prepare this dish. Both boiled and smoked are suitable. Scrambled eggs cooked with hunting sausages turn out very tasty.

Let the sausage and tomatoes fry a little (literally 1-1.5 minutes), and then break the eggs into the frying pan. Salt, you can pepper using black pepper.

Cook over moderate heat, uncovered, until the whites are completely curdled. The yolk should remain semi-liquid. Before serving, sprinkle the scrambled eggs with chopped green onions.

Tortilla with eggs, spinach and mozzarella

Scrambled eggs with spinach and cheese

Another recipe option is scrambled eggs with spinach and cheese. Choose cheese according to your taste. It can be hard cheese or soft cheese, like feta.

• 4 eggs;
• 100 gr. cheese;
• 25 gr. butter;
• 150-200 gr. spinach;
• 1 tablespoon vegetable oil;
• salt, black pepper to taste;
• 1 tomato and several sprigs of fresh herbs for serving.

Sort out the spinach leaves, wash and dry well. If the leaves are large, they can be cut into 2-3 parts. Pour vegetable oil into a frying pan and add butter.

Once the butter has melted, add the spinach. Cook over medium heat, stir. Cook for about five minutes, the spinach should greatly reduce in volume and become soft.

Break the eggs into a bowl, add salt and pepper. Whisk until the white and yolk are combined. Pour the egg mixture into the pan with the spinach. Reduce heat and cook with the lid closed until the eggs are completely cooked.

Grate hard cheese. If we use soft cheese, then cut it into small cubes. Turn off the heat under the frying pan, sprinkle the scrambled eggs with cheese and cover again. Leave for 3-4 minutes and serve. You can decorate the scrambled eggs with fresh herbs and fresh tomatoes cut into mugs.

How to make a delicious omelet for the perfect breakfast

I made it with fresh spinach, frozen will work too. So, put fresh leaves in a bowl of water for a couple of minutes, wash, then rinse with running water. For this spinach omelet recipe, I don’t use a salad dryer: firstly, it takes a long time, and secondly, I don’t want to wash extra dishes. But the water needs to be removed from the leaves somehow. We collect the washed spinach in a fist and wring it out like a rag. The result is almost dry leaves, albeit fairly wrinkled. This method is not very suitable for a salad, but just right for an omelette.

Preparing spinach

Break fresh chicken eggs into a bowl, add a pinch of salt, and whisk. There is no need to achieve fluffy foam, just destroy the structure of the egg and obtain a homogeneous mass.

Break chicken eggs into a bowl, add salt and whisk

Pour cold milk and mix the ingredients with a whisk.

Pour cold milk, mix ingredients with a whisk

We wash the leeks with running water - there may be soil between the leaves. Cut the washed leeks into thin rings. Grease a frying pan with vegetable or olive oil, add butter and chopped leeks. Fry for 2-3 minutes over low heat.

Mash the chili pepper between your palms, cut off the tip, and shake out the seeds. Cut the chili into rings and place in a frying pan. If you don't like hot food, skip this step of the recipe.

Cut the squeezed spinach into strips, add it to the frying pan after the chili, sprinkle with a pinch of salt.

Fry chopped leeks

Cut the chili into rings and place in a frying pan.

Cut the spinach into strips, place in a frying pan, sprinkle with a pinch of salt

Cut small tomatoes in half. Fry the greens for 2 minutes, add the tomatoes, place them cut side down. Cherry tomatoes are suitable for this spinach omelette recipe; they can be cooked whole.

Fry the greens for 2 minutes, add the tomato halves, place them cut side down

Carefully pour in the egg-milk mixture and tilt the pan so that the omelette spreads in an even layer. Cover the pan with a lid and cook over low heat for no more than 3 to 4 minutes. Cooking time depends on the diameter of the frying pan, and therefore the thickness of the omelet.

Pour in the egg-milk mixture, cover the pan with a lid and cook the omelette over low heat.

Serve piping hot. Bon appetit! An omelette with spinach and tomatoes is delicious to eat with a slice of fresh bread, and you can also top it with dill or onion sauce.

Delicious omelet with spinach and tomatoes for the perfect breakfast is ready

A simple and quick sauce of greens with yogurt that goes well with this dish: finely chop a small bunch of green onions and dill, put in a mortar, add a pinch of salt and grind to release the green juice. Then mix the green gruel with unsweetened yogurt - fresh and tasty! If you don’t have a mortar, you can prepare the sauce in a blender.

Scrambled Eggs with Spinach in the Slow Cooker

Let's make scrambled eggs with spinach in the slow cooker. Spinach can be taken fresh or frozen.

• 200-300 gr. spinach;
• 2 eggs;
• 1 tablespoon sour cream;
• salt;
• vegetable oil.

We sort and wash the fresh spinach. Then the leaves need to be dried. Frozen spinach should also be rinsed with water; there is no need to defrost it.

Pour oil into the bowl and turn on the “frying” mode. Let the oil warm up a little. Add spinach and fry without closing the lid. While frying, stir the leaves. Frying fresh spinach for 3-5 minutes is enough.

Frozen takes a little longer to cook. If, when the leaves thaw, the oil “shoots” a lot, then the lid of the multicooker can be closed. But then you will still need to open the device so that excess moisture evaporates faster.

While the spinach is cooking, beat the eggs in a bowl with salt and a tablespoon of water. Pour the egg mixture into a bowl, stir-fry. When the egg begins to “set”, add sour cream and mix well. Continue frying until the eggs are fully cooked.

Simple spinach salad

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Ingredients

• 1 tablespoon balsamic vinegar;
• 1½ tablespoons olive oil;
• 4–5 cloves of garlic;
• 1 pack of spinach (125 g);
• 1 pinch of salt;
• 1 pinch of ground black pepper.

Preparation

Mix vinegar with olive oil and chopped garlic.
Pour the prepared sauce over the spinach leaves. Add salt and pepper, and then stir. Prepare today