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4 eggs, egg whites separated; 1 small onion, finely chopped; 50 grams of spinach, washed and finely chopped (You can also use coriander leaves if spinach is not available.); 2 green chillies ...
This delicious spinach omelet recipe is ready in just 10 minutes for a nutritious breakfast. Eggs and cheese help pack it with protein, while fresh dill boosts its flavor. View Recipe
Get the Air Fryer Spinach, Roasted Red Pepper, & Goat Cheese Omelet recipe. PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE One-Pot Creamy Spinach Artichoke & Chicken Pasta
Stir in the spinach and feta cheese. Salt and pepper to taste; Special note: Please make sure your spinach is very well drained. I usually will thaw overnight in the fridge and then squeeze about 4-5 times through a mesh strainer all the excess water out of the spinach. This is a little bit of a process but worth it.
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Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with half of the cheese. Fold the omelet in half. Place the omelet on 1 bread slice and top with another bread slice. Repeat with the remaining ingredients.
Preheat oven to 350°F. Crack the eggs into a medium bowl and whisk until all of the yolks have broken. Add the spinach and the milk and mix well.
In medium prepared omelette pan, on medium high heat, sauté steak, garlic, and bell peppers for 5 minutes. Add the peaches and continue cooking for 2 minutes. Add avocado and feta cheese and set aside. Using the same omelette pan, wipe out with paper towels and spray with cooking spray; bring to high heat.