Tender baby spinach, Parmesan cheese, and a little nutmeg are cooked with eggs. A carb-cutter's perfect start for the day.

Baby Spinach Omelet

eggs

baby spinach leaves

Parmesan cheese

onion powder

nutmeg

salt and pepper

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.


What a lovely breakfast.  I cut the fat by a huge amount and used four egg whites instead of two whole eggs (1 egg has approximately 5g of fat, vs 1 egg white which has only about 0.2g fat).  I used frozen spinach which I cooked before adding to the egg mixture.  I used fresh chopped onions instead of onion powder, because I had them on hand so why not?  This is a very good basis for a spinach omelet, and you can easily tweak it to your own liking.  A great way to incorporate veggies into your diet.

Very good omelet that's god for you too! Instead of using onion powder I sauteed some onion and then added the spinach. I cooked that until it was wilted. I added a little milk to the eggs before adding them to the veggies and threw in a couple cherry tomatoes cut in half for a little color and flavor. I left out the nutmeg altogether. When it was all done I seasoned it with salt, pepper, and shredded Parmesan cheese. Great with whole grain toast!

Beautifuly delicious! I added a bit of milk and onion to the egg mixture, and actually used shredded mozarella cheese because I didn't have anythng else. WOW! My hubby loved them! For presentation, I sprinkled a bit of spinach and shredded cheese on top . I will be making these often!

Spinach omelets are one of my favorites and something I make for myself often, slightly varying what I put in them each time. On this occasion I sauteed chopped onion in butter, added the spinach and cooked just till wilted, added the eggs, cooked them until almost set,  then topped with the Parmesan (just a sprinkle), some  shredded Provolone and chopped tomatoes before folding the omelet over. Mushrooms also would be a great addition.  I'm familiar with the combination of nutmeg and spinach which is used often in Italian cooking, but I don't care for it so chose not to use it. (Even so, the amount called for seems like nutmeg overkill - it's flavor should be VERY subtle)  I omitted the onion powder as well.  I would suggest not using the full amount of Parmesan, at least to start, as 1-1/2 T. seems like an awful lot for just two eggs.  Similarly for the onion powder, which I wouldn't use at all, let alone 1/4 teaspoon.  Good start to a great spinach omelet with some modifications.

This IS awesome....I was a little skeptical about the nutmeg but it turned out great! I used egg beaters and also added a chopped roma tomato. Ate it with a 1/2 whole wheat bagle.....Great way to start the day thanks Holly!

I really enjoyed this recipe. Four weeks into the south beach diet and the last thing I want is another egg but this made breakfast very enjoyable. I especially liked the touch of nutmeg!

Not bad! I added chopped green onions a tbs or so of milk half a roma tomato and some garlic powder to the mix and subbed mozzarella for parmesan then topped it with a little cheddar at the end of cooking and folded over omelet style. It was quite good and filling!

Excllent recipe. I also was skeptical about the nutmeg but it was perfect.  I used parmesan and provolone cheese and it was delicious. My whole family gobbled it up.

This is one of my favorite breakfasts. I leave out the nutmeg (not a favorite of mine in savory dishes). If I have leftover veggies from the night before (mushrooms onion etc) I add them sometimes. I will try the Provolone cheese as suggested by another reviewer soon too!

baby spinach omelet

Prep Time: 6 minutes

Cook Time: 9 minutes

Total: 15 minutes

Servings: 1

Cost: $18.34 /serving

Author : HOLLYJUNE

Ingredients

Instructions

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