Spinach and Garlic Omelet
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)
- 1large or 2 small garlic cloves, minced or puréed
- Salt and freshly ground pepper
- 2eggs
- 2 to 3teaspoons low-fat milk
- 2teaspoons extra virgin olive oil
- 2teaspoons freshly grated Parmesan
For Each Omelet
Nutritional analysis per serving (1 servings)
249 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
- Step 2
Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
- Step 3
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Step 4
As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.
- Advance preparation: The wilted spinach will keep for about 4 days in a covered bowl in the refrigerator.
Private Notes
Comments
I used 3 eggs and 3 cups of spinach. I had a hard time with folding over the omelette (probably because I used a 12-inch skillet), but this was great! I used garlic powder cause sometimes I just don’t want to chop, and it was still great. Topped it with fresh thyme and paired it with sourdough toast w goat cheese. Delicious and fulfilling meal.
Based on the other note I was concerned about the garlic, it ended up being fine when I stuck to the given amount. Instead of tossing half the garlic with the spinach after it was wilted, I threw it in while the spinach was wilting in the pan, stirring so that it didn’t burn. I found this led to a pleasant tasting omelet without bites of raw garlic. Great recipe!
Be careful not to over-salt as the Parmesan will add a fair amount of saltiness to the dish.
I was also concerned about the minced raw garlic, but dared to go along particularly because I have a cold and was hoping for the health benefits. It was absolutely glorious!
Because I am on a high protein diet, I added some turkey sausage crumbles. Because I am my father’s daughter I doused it with Tabasco sauce. I have an electric omelette pan, the only nonstick pan I own. Makes flipping the omelet a lot easier, and a light comes on to tell me when the omelette is done.
I made this as my first try at making an omelette rather than just throwing stuff into scrambled eggs. It didn't flip perfect, maybe pan size too large (10") or maybe the bottom wasn't set enough. But delicious! I like that all the ingredients are 2-something...makes it easy to remember. (I did use only 1 garlic clove and it was plenty). Now I just have to work on technique!
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