Cheesy Spinach Omelette
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 22 min.
Ready in
Calories:
929
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 929 cal. | (44 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 85 g | (73 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 92.3 μg | (154 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 751 mg | (75 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 45.1 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 581 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 Tbsps butter
- 4 large eggs
- 2 Tbsps milk
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 scallions (washed; trimmed and chopped)
- 2 cups Baby spinach (stemmed)
- ¾ cup sharp Cheddar cheese (or swiss)
- 6 strips Bacon (cooked until crispy)
Preparation steps
1.
Preheat stove top or electric griddle, over medium-high heat. In a medium bowl, whisk the eggs with the milk, season with salt and pepper.
2.
Melt 1 tablespoon butter on the griddle. Add half of the chopped green onion and the baby spinach leaves; cook until the spinach is just wilted. Remove the onions and spinach from the griddle and fold them to the egg mixture until blended.
3.
Melt 1 tablespoon butter on the griddle. Add half of the egg mixture; cook until eggs are just set in the center (about 2 minutes). Gently lift the edges of the omelet with a spatula, so any uncooked parts of the eggs cook, continue cooking for 2 to 3 minutes. Sprinkle the cheese over the omelet. Lay three strips of cooked bacon over the cheese. Using a spatula gently fold one edge of the omelet over the bacon. Continue cooking for about 1 minute. Repeat the process for the second omelet.
4.
Transfer the omelets onto a plates. Garnish with remaining green onions. Serve.
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