How to make a spinach omelette at home? TOP 4 recipes with photos. Tips and subtleties of cooking. Video recipes.
A full breakfast or light dinner can be not only tasty, but hearty and healthy. To do this, make an airy spinach omelet. This is an uncomplicated dish made from available ingredients, which does not require special culinary knowledge and a lot of time. At the same time, the food turns out to be appetizing and bright. Preparing an omelet with spinach at home quickly, and there are a lot of options. TOP 4 of the most delicious recipes for its preparation in our selection.
Culinary tips and secrets
- Before cooking, spinach can be doused with boiling water or blanched in boiling water for 30 seconds. This will reduce the amount of oxalic acid in the leaves. Although in a young plant, its minimum amount.
- Spinach is sold in supermarkets, fresh and frozen. When choosing it, pay attention to the leaves. They should be deep green with no dark spots. The leaves that are not crunchy and flaccid to the touch say that the plant has been plucked for a long time, and it is better not to use them for food.
- Branches with roots retain their nutritional properties and freshness for a longer time.
- It is not recommended to keep the plant fresh for a long time. To use spinach all year round, it must be frozen for future use. The spinach is not cooked before freezing.
- Do not defrost frozen spinach beforehand, but add immediately to a preheated pan.
- For an omelet, eggs are mixed with milk, sometimes with sour cream, less often with water. Do not beat the mass with a mixer, mix thoroughly with a whisk or fork. The ideal proportion is 1 egg and half a shell of milk. If there is more liquid, the finished omelet will quickly fall off.
- A more lush and satisfying omelet will turn out if you add flour or semolina. But do not overdo it, otherwise it will be tight and flat.
- An airy omelet-souffle will turn out if you beat the whites separately and then add them to the whipped yolks with milk.
- The most light and airy omelet will turn out from home eggs, dietary and less high-calorie - only from proteins, denser in consistency - exclusively on the yolks.
- The spinach filling is added to the well-beaten omelette mass.
- Cook the omelet in a thick, flat-bottomed skillet (ideally made of cast iron) under a lid with a hole for moisture to escape.
Plain spinach omelet
A simple, tasty and hearty dish for breakfast or dinner - a positive, bright and rich omelet with spinach. Cook it with plenty of spinach and it will taste and benefit.
- Caloric content per 100 g - 189 kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
- Eggs - 3 pcs.
- Spinach - 25 g
- Salt - a pinch
- Butter - 1 tablespoon
Making a Simple Spinach Omelet:
- Break the eggs into a bowl, add salt and beat lightly with a fork so that the white and yolk mix into a homogeneous mass.
- Wash spinach, dry and chop finely. Send it to the egg mixture and stir.
- Put butter in a frying pan and melt. Pour the egg-spinach mixture and roast it covered over medium heat for 3-5 minutes.
Cream omelet with spinach and feta cheese
A light, tasty and healthy breakfast for the whole family - cream omelet with spinach and feta cheese. Depending on the salinity of feta cheese, adjust the amount of salt to taste. You may not need it at all.
Ingredients:
- Eggs - 3 pcs.
- Cream 10% - 70 ml
- Cheese - 100 g
- Spinach - 100 g
- Butter - 1 tsp
Cooking cream omelet with spinach and feta cheese:
- Combine eggs with cream and beat lightly with a fork.
- Cut the cheese into cubes or grate on a coarse grater and add to the egg-cream mixture. Add salt if necessary and stir.
- Wash the spinach, dry and pour over with boiling water. Dry it with a paper towel and chop or chop it in a blender. Send the greens to the egg mass.
- Grease a hot skillet with butter and pour in the omelet mixture. Bake it covered over low heat for 10 minutes.
Sour cream omelet with spinach and feta
French omelet with sour cream with spinach and feta cheese turns out to be lush, aromatic, with a juicy filling and rich taste. And the main thing is that the breakfast will be very healthy.
Ingredients:
- Eggs - 3 pcs.
- Sour cream - 3 tablespoons
- Spinach - 120 g
- Feta cheese - 50 g
- Bulb onions - 1 pc.
- Fresh dill - to taste
- Butter - 50 g
- Salt to taste
Cooking an omelet with sour cream with spinach and feta:
- Peel, wash and cut onions. Melt the butter in a skillet and fry over medium heat until transparent.
- Wash the spinach, dry it, chop it and add to the onion pan. Cook it until it shrinks and the excess moisture evaporates.
- Break eggs into a container, add sour cream, salt and shake with a fork until smooth. Pour the prepared egg mixture into the pan.
- Cut feta cheese into slices or grate on a medium grater and sprinkle the omelet with grated cheese.
- Sprinkle with chopped dill on top, cover and cook for 5 minutes over moderate heat.
- Turn off the heat and leave the omelet covered for 5-10 minutes.
Omelet with spinach and ricotta in a slow cooker
In a slow cooker, any omelet comes out gorgeous, fluffy and tender. An omelet with spinach and ricotta has a curd flavor and low calorie content.
Ingredients:
- Eggs - 3 pcs.
- Ricotta - 125 g
- Spinach - 120 g
- Salt to taste
- Ground pepper - to taste
- Olive oil - for frying
Cooking an omelet with spinach and ricotta in a slow cooker:
- Place the eggs in a bowl, add salt and ground pepper and beat with a fork to combine the whites with the yolks.
- Put the ricotta in a separate bowl, beat with a mixer or blender and send to the egg mass. Stir well until smooth.
- Wash fresh spinach, pat dry with a paper towel and pat dry. Tear the greens with your hands or cut with a knife. Send it to the egg mass.
- Pour olive oil into a multi-bowl, close the lid and turn the appliance into Omelet mode with a timer for 20 minutes.
- After 1 minute, when the oil is hot, open the multicooker and pour in the omelet mixture.
- Place the lid on the appliance and let the omelet cook until the end of the program and the corresponding signal.
