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Fluffy omelette with spinach, tomatoes and Parmesan

Fluffy omelette with spinach, tomatoes and Parmesan

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Servings: 1

Preparation time: less than 15 minutes

RECIPE PREPARATION Fluffy omelette with spinach, tomatoes and Parmesan:

Fry the slice of bread.

Grease a non-stick pan with a little olive oil and heat over high heat.

Beat eggs with a fork. Pour into the pan and grate the cheese immediately on top. Wrap in 6 or 8 or roll with a spatula.

Place the spinach on the slice of bread, then the omelette sprinkled with spicy sauce.

Cut the tomato into slices and sprinkle with salt.

Fluffy omelet with spinach, tomatoes and Parmesan - Recipes

Omelette with lots of egg white, spinach and tomato sauce with mushrooms

Lutein, a phytochemical compound in spinach, helps maintain eye health.


    2 teaspoons olive oil 100 g mushrooms, sliced ​​1 cup salted and peppered tomato sauce 4 large egg whites 1 large egg salt and black pepper 140 g boiled spinach, chopped 2 teaspoons grated Parmesan

Heat 1/2 teaspoon of oil in a small Teflon pan over medium heat. Put the mushrooms. Leave for about 4 minutes, until soft, stirring once. Add the tomato sauce. Leave on low heat for about 5 minutes. Take it off the fire. It covers.

In a small bowl, beat the egg whites with the whole egg and pepper until smooth.

In a large Teflon pan, heat the rest of the oil to the right heat and add the onion. Leave it on the fire for another 4 minutes, to soften the onion. Add spinach and salt. Leave the composition on the fire until it penetrates. Add half of the spinach mixture to the egg mixture. The rest of the spinach composition is kept in a separate bowl.

Grease the pan with a little oil and put it on the right heat. Add the spinach and egg mixture, spreading evenly over the surface of the pan. Leave for about 1 minute, until the eggs thicken slightly on the edges. Using a spatula, peel off the edge of the pan omelette so that the raw portions drain under the fried ones. Repeat the operation for about 3 minutes, until the center of the omelet is set, but still soft.

Spread the rest of the spinach over half of the omelette and sprinkle with Parmesan. Fold the omelette so that it covers the filling. The flame is reduced. Cover and simmer for 3-4 minutes, so that the eggs are slightly soft. Put the omelette on a plate and garnish with mushroom sauce.

Omelet with white cheese

The simplest and fastest Omelet with white cheese. With just a few ingredients you can prepare in just a few minutes the best and fastest breakfast for your loved ones.

Other omelet recipes can be found below by clicking on the title in the images. We hope you find it useful.

  • Omelette with mushrooms and tomatoes
  • Potato omelette

Omelet with white cheese & # 8211 Ingredients

3 eggs
2-3 pieces Branza Delaco Junior
Cherry tomatoes
3-4 slices of bacon, but you can use bacon, ham

salt, pepper to taste
green parsley (optional)

Omelet with white cheese & # 8211 Preparation

Cut the cheese into cubes. Cut the bacon into cubes. Tomatoes will be cut in half.

Break the eggs and beat with a fork until smooth. In a frying pan, fry the bacon. If it leaves too much lard, pour it out. Pour the beaten eggs over the fried bacon.

On top of the eggs we put the chopped tomatoes and the chopped cheese. Season with salt and pepper. Cover the pan with a lid and fry until everything thickens. If you want the omelette to be even fluffier, I recommend beating the egg whites first, then mixing them with the rubbed yolks and then pouring them into the pan.

We will have a fluffy and delicious omelet. Sprinkle on top with finely chopped green parsley.
The white cheese omelette is transferred from the pan to the plate and can be served.

We hope you find this recipe useful and that you like it too. Bacon can be replaced with bacon, ham, or any other type of sausage you want to add. If you use ham or other sausage that does not leave lard, use a little butter for frying.

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Scallop omelette

It's my favorite omelet. All spring and all summer, I prepare this wonderful omelet. Leustean is very fragrant and I really like the omelet. Along with a large tomato salad can be a hearty and very good late breakfast (brunch). We chop the larch and onion bigger.

In a bowl, beat the eggs well with a little salt. The more they are beaten, the fluffier the omelette comes out :).

Add the diced telemeau and greens. We mix.

In a pan heat 1 tablespoon oil, pour the composition for the omelet. We fry it on both sides.

And that's it. It smells great. If you haven't tried this omelet, I invite you to prepare it, it's very good. Enjoy your meal.
It goes very well with a vegetable salad (tomatoes, cucumbers, etc.) and fresh bread.

Omelette with spinach and quinoa

I don't know anyone who says no to an omelet. It is the most nutritious food that is made extremely fast.
It's just that at some point you get bored of the eternal ingredients: ham and cheese. It's like trying something else. If you've reached this point in terms of omelettes, well, find out you're just getting started. You can put a lot of ingredients in the omelet. This time, the spinach and quinoa version. Such an omelet really gives you a complete meal and is so good in taste that you can put it on the table on weekends.
And, yes, it was just as easy to do.

Olive oil
Finely chopped garlic
Salt and pepper
Boiled quinoa

Put a tablespoon of olive oil in a pan and keep it on the fire until it heats up. Add the garlic and leave for a minute.
Meanwhile, beat the eggs with a little milk, salt and pepper.
Add the spinach to the pan and leave for half a minute.
Add the egg and turn it to be done on all sides.

When it is almost ready, add the boiled quinoa and mix well.

That's it, you can eat. You can also sprinkle a little Parmesan cheese on top when serving.

Spinach pie, omelette and cheese

I said to take advantage of its rich supply of vitamins.

This time I combined it with cheese and capsicum.

I wrapped it in an omelet prepared at panini maker, then rolled in a salty dough with lots of greens and the result was a delicious roll, which I highly recommend.
[ingredients title = & # 8221Ingrediente & # 8221]

  • For the dough (two small rolls):
  • 1 or
  • 50 g butter
  • 1 tablespoon olive oil
  • 150 ml of milk
  • 450 g flour
  • salt
  • dill
  • parsley
  • 1/2 sachet baking powder
  • 1 baking soda knife tip
  • For anointed:
  • 1 yolk
  • 1 teaspoon milk
  • a little Parmesan
  • For the filling:
  • 250 g spinach
  • water + salt + baking soda
  • 15-20 g butter
  • 1 red onion, small
  • oregano
  • basil
  • 100 g of Telemea cheese
  • 100 g sweet cheese
  • 50 g mascarpone
  • dill
  • 1 capsicum, sea
  • 2 omelettes of 2 eggs each

[/ ingredients]
Portions: 12
Total cooking time: 50 minutes
[preparation title = & # 8221Preparation & # 8221]

Prepare the dough for the pie with spinach, omelette and cheese

Rub the egg with salt, add the oil, then the diced butter, the milk, the finely chopped greens and gradually, the sifted flour together with the baking powder and the baking soda.
Knead a dough so that it does not stick to your hands.
Cover the dough with a foil and let it rest for 30 minutes.

Prepare the filling for the pie with spinach, omelette and cheese

Boil the spinach in boiling salted water and a little baking soda, drain it and finely chop it.
Heat a small onion in a little butter, then add the spinach, 2-3 basil leaves, but also a little oregano, mix a few times and leave it to cool.
Grate the Telemea cheese, mix it with the sweet cheese and the mascarpone, but also with the finely chopped greens. We put a few sprigs of dill and a few sprigs of parsley, we are not exaggerating.
We prepare two omelettes from two eggs each with salt and pepper. I prepared them at panini maker, because I wanted them to come out rectangular.

Chop the capsicum into cubes and mix it with the cheese.
Divide the dough in half and spread on the work table two sheets larger than the size of the omelet.

Assembling and baking the pie with spinach, omelette and cheese

Place the omelettes on top of the dough sheets, then the spinach mixed with the cheeses, first roll the omelettes over the filling and then the dough over the omelettes, so that we have dough only on the outside.
We insert the edges of the dough, from the ends, inside, so that the filling does not come out and we place the rolls in a tray lined with baking paper.
I also placed baking paper between the rolls, so as not to stick to each other.
Grease the rolls with an egg yolk mixed with a little milk and bake them for 35 minutes at 180 degrees, in the preheated oven, beforehand.
At the end, I powdered them with a little grated Parmesan cheese.

We serve them hot with a cup of yogurt or ketchup, as my family served them.

I hope you find it useful, my recipe for spinach pie, omelette and cheese!

Potato omelette

Potato omelette

I chose this alternative Potato omelette to cook instead Pai potatoes with eggs , being more consistent and different than what we are used to. For appetite, we also prepare the french fries and eggs version, I won't say no, but this version is also very good and I highly recommend you to try it.

Potato Omelette Ingredient:

300 g peeled potatoes
3 eggs
1 small onion
100 g bacon, or smoked pastrami
100 ml of milk
70 g Fluffy Cheese with Greenery - Delaco
red bell peppers
green parsley
salt, pepper to taste
large pan with a diameter of 26 & # 8211 28 cm

Potato Omelette Preparation:
As I said, we boil the potatoes in their skins, after which we clean them and cut them into slices. Beat the eggs together with the Fluffy Cheese and the milk until the contents are homogenous. Add diced bell pepper, chopped green parsley, salt, pepper.

On a little butter, fry the diced pastrami (or bacon) to which we then add the finely chopped onion and continue frying for a few seconds. Fried pastrami together with onions and boiled potato slices are added to the egg composition. Mix and pour everything into the pan in which we melt a little butter.

Cover with a lid and leave on low heat until the composition thickens on top. It can be placed on a large plate or the composition can be portioned into individual plates.
It can be served with tomato and cucumber salad, with pickles.

Good appetite ! Another omelette recommendation would be the Garden Omelette, Mushroom Frittata, Brain Omelette, Egg white omelette , and other appetizing recipes that you will find in the section Recipe Appetizers .

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This omelet recipe is one of the tastiest omelet recipes I have ever made. Flavored mushrooms, fresh spinach, juicy cherry tomatoes, two types of cheese and eggs - all this makes the omelette a splendor. Bake in the oven until golden brown, keeping its freshness and delicate texture. Serve hot, along with a piece of fresh homemade bread.

Preheat the oven to 200 ° C.

In a frying pan, according to the sea, heat the butter.

Clean, wash and cut the mushrooms in half and heat them over high heat until golden brown.

Add the cherry tomatoes to the pan and keep on low heat for a few minutes, stirring constantly.

Beat eggs in a bowl, add thyme, salt and pepper to taste. The cheese must be salted because otherwise everything melts when cooked.

To the mixture of mushrooms and tomatoes, add finely chopped spinach and mix well, then add the egg mixture and leave it on the fire for a few minutes, until the edges of the omelette start to take on a slightly golden color.

Meanwhile, knead the feta cheese with your hands or cut it into small cubes and grate the Parmesan cheese.

After sprinkling the cheese over the omelette, put the pan in the oven for 8-10 minutes, until the omelette turns golden.

Pasta with spinach and ripe cherry tomatoes

I learned that a healthy life consists of balance on all sides. Especially when it comes to what we eat. I don't think we should limit ourselves to fruits and vegetables for days, or exaggerate and eat meat at every meal. To have a balanced diet we have to give the body everything it needs: protein, fiber, carbohydrates and fat.

In the right proportions, these foods will become our ally and the body will receive everything it needs to feel good and healthy.

To be able to maintain a healthy balance, I have days when I don't eat meat at all. However, working in the kitchen requires energy that you cannot have without protein and carbohydrates. And here he saves me wholemeal pasta in combination with healthy spinach.

They are easy to assimilate and process by the body and will give you the same energy as meat-containing foods. But be careful not to overdo it, because in excess they can bring a few extra pounds that I'm sure you don't want. As I said above, it is always good to consume a little of everything.

By combining them with spinach, which is full of vitamins and a healthy source of vegetable protein, you will get a Popeye effect that will keep you strong all day.
Cherry tomatoes and garlic add flavor, and that's how you have a perfect lunch or dinner, easy to cook and eat.

For a flavor boost, don't forget Parmesan cheese. I suggest you try them with pesto sauce with kale, basil and almonds.


  1. Tugore

    something with me personal messages do not go out, error ....

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