Recipe: Perfect Stewed Spinach Omelette

Stewed Spinach Omelette. Omelets are a common breakfast item that can often be loaded with fat. If you choose your ingredients carefully, however, it is easy to make a low-calorie omelet that is also good for you. Nargesi (spinach omelette) calories & nutrition values.

TIPS & TRICKS to make this Recipe: I used fresh bagged spinach, but if you prefer, you can use frozen spinach, Just make sure you thaw it out and completely drain it. I also used a nonstick fry pan. So important to use a nonstick pan here, that. You can have Stewed Spinach Omelette using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Stewed Spinach Omelette

1. Prepare 1 of Large Tomato.
2. Prepare 1 1/2 cup of Spinach Leafs.
3. Prepare 1 of Large Summer Squash.
4. Prepare 3 of Large Eggs.
5. Prepare 1/2 cup of Shredded Parmesan.
6. You need 2 tsp of Pepper.
7. You need 2 tbsp of olive oil.
8. You need 1 tsp of garlic powder.

Simultaneously peel, wash and cook the puna yam in some salted boiling water. In a separate frying pan, make a plain omelette by cracking and beating the eggs, and fry with some oil; Finally serve your spinach in the omelette and enjoy it! Serve with a slice or two of cooked/boiled. Also, eating spinach may benefit eye health and reduce blood pressure levels!

Stewed Spinach Omelette instructions

1. Preheat oven to 375°F..
2. Dice Tomatoes. Stew tomatoes over medium heat for 10 minutes..
3. Peel Spinach from stems. Add to tomatoes and stew until spinach is soft and wilted..
4. Add garlic powder and parmesan cheese to mix. Continue simmering and stirring for another 3 minutes or until cheese is completely melted. Set aside..
5. Slice summer squash and add olive oil, pepper, and spinach stems. Mix in a large bowl. Place on a cookie sheet and bake for fifteen minutes, turning squash halfway through the cooking process..
6. Cook 3 large eggs over medium heat until you have your omelette. (Feel free to add mushrooms, bellpepper, onions, or any other veggies you prefer)..
7. Plate omelette and squash. Place stewed tomato/spinach spread on top of the omelette..

Chop up some spinach and throw part of it in the egg mix. Sprinkle with the spinach and feta. Fold one-third of the omelette towards the centre, then fold over again to enclose the filling. Slide the omelette onto a plate and serve immediately with the tomatoes, seasoned with freshly ground black pepper. Spinach omelets are one of my favorites and something I make for myself often, slightly varying what I put in them each time.