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Omelette With Spinach

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  Frozen spinach 10 Ounce
  Butter 4 Tablespoon
  Chopped onion 1 Tablespoon
  Cornstarch 1⁄2 Tablespoon
  Water 2 Tablespoon
  Eggs 4 , beaten

Defrost the spinach and squeeze out all the juice.
In a heavy skillet, heat 2 tablespoons of the butter and saute the onion until translucent.
Add the spinach and saute for about 5 minutes.
Remove from pan and set aside.
Combine the cornstarch with the water and stir into the beaten eggs.
Heat the remaining 2 tablespoons of butter in the skillet.
Pour in the egg mixture, moving the pan around in a circular motion to evenly distribute the egg mixture over the bottom of the pan.
When the omelette is set but still soft, spread the spinach mixture over half of the omelette, fold over, brown lightly, and slide it out of the pan onto a serving platter.
Serve immediately.

Recipe Summary

Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 833 Calories from Fat 620

% Daily Value*

Total Fat 70 g108%

Saturated Fat 37.1 g185.7%

Trans Fat 0 g

Cholesterol 974.9 mg325%

Sodium 497.6 mg20.7%

Total Carbohydrates 22 g7.3%

Dietary Fiber 8.5 g34.2%

Sugars 4.1 g

Protein 36 g72.3%

Vitamin A 714.3% Vitamin C 27.8%

Calcium 49% Iron 50.5%

*Based on a 2000 Calorie diet

Omelette With Spinach Recipe