Scrambled eggs with spinach and cheese in a frying pan. Omelet with spinach, tomatoes and avocado

As you know, one of the most popular breakfast dishes is omelet. Most often it is prepared only from eggs. However, some housewives know how to improve such a simple dish by adding, for example, spinach. Such a breakfast will not only be very tasty, but also healthy. After all, spinach contains a lot of vitamins and microelements. For example, this plant is far superior to even legumes in protein content. In addition, the vitamins A and C included in its composition are preserved even during heat treatment. So, we suggest you find out about spinach. Believe me, your family will appreciate this delicious and

Spinach in cooking

Spinach is a herbaceous plant or leaf vegetable that came to us from Ancient Persia.
In Europe, people began to use the plant for food in the Middle Ages, but in Russia it appeared only two centuries ago. In Arab countries, spinach is especially valued. It is used in cooking in fresh and dry form. The plant is rich in vitamins C, A, E, D2, K, groups B and P, contains iodine, iron and manganese, which help inhibit the development of malignant tumors, restore memory and improve the functioning of the cardiovascular system. The presence of fiber promotes intestinal function and cleanses the body of toxins. An omelette or scrambled eggs with spinach for breakfast will enhance brain activity and increase performance.

Contraindications to eating spinach are cholelithiasis, gout, individual intolerance.

How to choose

Fresh and frozen spinach is available for sale. When choosing, pay attention to the following features:

color. The leaves should be a rich green color without dark spots;
freshness. Limp leaves that are not crunchy to the touch indicate that the plant was picked a long time ago and should not be eaten;
presence of roots. Twigs with roots retain freshness and nutritional properties longer.

Storing a fresh plant for a long time is not recommended. Freezing will allow you to use it all year round. The vegetable is not subjected to heat treatment before freezing.

Cooking features

Green spinach omelette is very easy to prepare - just follow the basic rules.

Boil it. The first water is drained and cooked until tender in the second. The oxalinic acid contained in the vegetable will help neutralize milk. Add it to the water when cooking.
Use leaves. Only the leaves of the plant are used for food.
Consume immediately. During long-term storage, nitrogenous salts are formed in dishes with spinach, which are harmful to the body.

In cooking, the plant is also used to color dough. Along with beet and carrot juice, spinach juice is a natural coloring agent used to color pasta and baking dough.

Classic recipe

The easiest recipe for cooking is in a frying pan.
Low in calories, it is good for dietary nutrition. You can make the omelet with frozen spinach or use fresh. You will need:

chicken eggs - 3 pieces;
spinach leaves - 50 g;
milk - 2 tablespoons;
spices.

Preparation

Boil the vegetable in boiling water for 3-4 minutes. Cut into small pieces.
Beat eggs with milk and spices.
Simmer the leaves in oil for 2-3 minutes.
Pour the egg-milk mixture over the leaves. Cover with a lid. Fry until a crust forms.
Turn the cake over, cover the pan with a lid and leave for 5 minutes until cooked, turning off the heat.
Serve the dish by cutting into portions. Bon appetit!

Preparation

Spinach has been known since ancient times to the peoples of Western Asia, where it received the title of “general” among the famous greens. Once in Europe, he won the love first at the court of Queen Medici, and then among ordinary citizens.

1. Any variety of spinach is suitable for scrambled eggs: both wavy and smooth. The main selection criterion is freshness. Spinach is a very delicate plant and does not tolerate long-term storage. Nutrients and vitamins almost completely disappear from it in just 3-4 days. So, if possible, it is best to use spinach directly from the garden or at least immediately after purchase. It should be washed thoroughly under cold running water, lightly shaken and cut into large pieces along with the stems.

2. Then you need to peel the garlic clove and cut it into thin slices. After this, you need to heat the vegetable oil in a frying pan. It should not be hot, otherwise the garlic and spinach will burn. It is enough to heat the oil to 90 degrees. Throw chopped garlic into it and saute it for 2-3 minutes.

3. The oil will absorb the garlic aroma. After this, reduce the heat to low and add chopped spinach to the frying pan. The leaves should simmer a little (5 minutes), but there is no need to close the lid and add water. There is quite enough of it in the greenery itself. Tender spinach will quickly become limp and reduce in volume.

4. By this time you need to prepare the eggs. They should be washed, broken into a cup, salt and pepper and beaten thoroughly with a whisk or fork. The whites and yolks should be combined. This mash needs to be poured over the stewed spinach.

5. After this, close the pan with a lid and leave on low heat for another 5 minutes.

Original recipes

Omelet with cheese

Omelette with spinach and cheese is a hearty dish rich in vitamins, suitable for breakfast and as a light snack.
You will need:

chicken eggs - 4 pieces;
milk - 4 tablespoons;
spinach leaves - 50 g;
feta cheese - 70 g;
butter - 2 teaspoons;
nutmeg, spices.

Preparation

Boil the leaves in boiling water until they become soft, chop finely.
Froth the eggs. Add spices and milk. Mix well.
Grate the cheese with coarse shavings.
Fry the spinach in oil.
Pour in the egg mixture and sprinkle with grated cheese.
Cook covered for 5-7 minutes until golden brown. Serve with sour cream or homemade mayonnaise.

If you don't like feta cheese, you can replace it with any cheese with a dense structure and spicy taste.

Green omelette in the oven with cheese and onions

Omelette with spinach in the oven is baked evenly, maintaining a fluffy shape.
Baked spinach will retain its nutritional properties and vitamins. The dish takes longer to prepare than in a frying pan - 30-35 minutes. You will need:

chicken eggs - 6 pieces;
spinach - 50 g;
milk - 2/3 cup;
onion - 1 piece;
cheese - 100 g;
spices.

Preparation

Separate the yolks and whites.
Beat the whites with a fork, add the yolks, spices and milk. Mix well.
Chop the onion. Fry in oil until light golden brown.
Chop the spinach. Fry with onions.
Grate the cheese on a coarse grater.
Place the leaves and onions in the bottom of a greased baking dish.
Fill with egg mixture. Sprinkle with grated cheese. Bake in the oven for half an hour at 1800.

Do not immediately remove the finished omelette from the mold; let it cool slightly. Serve, cut into portions with vegetable salad in olive oil.

Children's omelette

Spinach is good for children.
It can be included in the menu for children over five years old. Thanks to its high nutritional value and rich vitamin composition, the dish will be a good nutrition option for “small-fed” people. Make our omelette recipe with frozen or fresh spinach. You will need:

chicken eggs - 2 pieces;
spinach - 50 g;
milk - 2 tablespoons;
butter - teaspoon;
salt.

Preparation

Wash the spinach branches and cut off the stems.
Cut the leaves into small squares.
Heat a frying pan with oil. Simmer the leaves for 6-8 minutes.
Beat eggs with salt, add milk.
Pour the egg mixture over the leaves. Cover with a lid and cook over medium heat for 15 minutes.

In a slow cooker with ham

An omelet with spinach in a slow cooker will be a good addition to the diet for those who are on a diet.
You will need:

chicken eggs - 2 pieces;
milk 2.5% fat - half a glass;
spinach - 40 g;
ham - 70 g;
butter - 2 teaspoons;
dried basil;
salt.

Preparation

Froth the eggs. Add milk, salt, mix well.
Cut the ham into small cubes. Chop the spinach.
Place ham and leaves in a greased bowl. Pour in the egg-milk mixture. Sprinkle with dried basil.
Bake for 15 minutes using the Bake function.

Do not open the lid immediately, let the dish cool without turning on the “Reheat” function.
Serve the finished omelette with sour cream and herbs. Omelette is suitable for feeding athletes during intense training. The rich vitamin and microelement composition of spinach in combination with various fillings will give you a feeling of fullness for several hours. You can make an omelet with frozen or fresh spinach.

Recipe: Scrambled eggs with spinach. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Scrambled Eggs with Spinach.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	118.1 kcal	1684 kcal	7%	5.9%	1426 g
Squirrels	9.8 g	76 g	12.9%	10.9%	776 g
Fats	8 g	56 g	14.3%	12.1%	700 g
Carbohydrates	1.8 g	219 g	0.8%	0.7%	12167 g
Alimentary fiber	0.4 g	20 g	2%	1.7%	5000 g
Water	78.1 g	2273 g	3.4%	2.9%	2910 g
Ash	1.081 g	~
Vitamins
Vitamin A, RE	225.9 mcg	900 mcg	25.1%	21.3%	398 g
Retinol	0.116 mg	~
beta carotene	0.727 mg	5 mg	14.5%	12.3%	688 g
Vitamin B1, thiamine	0.06 mg	1.5 mg	4%	3.4%	2500 g
Vitamin B2, riboflavin	0.285 mg	1.8 mg	15.8%	13.4%	632 g
Vitamin B4, choline	120.93 mg	500 mg	24.2%	20.5%	413 g
Vitamin B5, pantothenic	0.791 mg	5 mg	15.8%	13.4%	632 g
Vitamin B6, pyridoxine	0.154 mg	2 mg	7.7%	6.5%	1299 g
Vitamin B9, folates	10.441 mcg	400 mcg	2.6%	2.2%	3831 g
Vitamin B12, cobalamin	0.525 mcg	3 mcg	17.5%	14.8%	571 g
Vitamin C, ascorbic acid	7.68 mg	90 mg	8.5%	7.2%	1172 g
Vitamin D, calciferol	1.015 mcg	10 mcg	10.2%	8.6%	985 g
Vitamin D3, cholecalciferol	0.079 mcg	~
Vitamin E, alpha tocopherol, TE	0.721 mg	15 mg	4.8%	4.1%	2080 g
gamma tocopherol	0.005 mg	~
delta tocopherol	0.002 mg	~
Vitamin H, biotin	9.06 mcg	50 mcg	18.1%	15.3%	552 g
Vitamin K, phylloquinone	84.1 mcg	120 mcg	70.1%	59.4%	143 g
Vitamin RR, NE	2.8372 mg	20 mg	14.2%	12%	705 g
Niacin	0.282 mg	~
Betaine	0.473 mg	~
Macronutrients
Potassium, K	257.99 mg	2500 mg	10.3%	8.7%	969 g
Calcium, Ca	48.66 mg	1000 mg	4.9%	4.1%	2055 g
Silicon, Si	5.393 mg	30 mg	18%	15.2%	556 g
Magnesium, Mg	23.3 mg	400 mg	5.8%	4.9%	1717 g
Sodium, Na	171.1 mg	1300 mg	13.2%	11.2%	760 g
Sera, S	120.42 mg	1000 mg	12%	10.2%	830 g
Phosphorus, Ph	134.6 mg	800 mg	16.8%	14.2%	594 g
Chlorine, Cl	84.46 mg	2300 mg	3.7%	3.1%	2723 g
Microelements
Aluminium, Al	27.8 mcg	~
Bor, B	13.2 mcg	~
Vanadium, V	0.86 mcg	~
Iron, Fe	3.462 mg	18 mg	19.2%	16.3%	520 g
Yod, I	10.22 mcg	150 mcg	6.8%	5.8%	1468 g
Cobalt, Co	5.71 mcg	10 mcg	57.1%	48.3%	175 g
Lithium, Li	2.416 mcg	~
Manganese, Mn	0.1408 mg	2 mg	7%	5.9%	1420 g
Copper, Cu	72.02 mcg	1000 mcg	7.2%	6.1%	1389 g
Molybdenum, Mo	4.14 mcg	70 mcg	5.9%	5%	1691 g
Nickel, Ni	1.435 mcg	~
Rubidium, Rb	14.9 mcg	~
Selenium, Se	16.753 mcg	55 mcg	30.5%	25.8%	328 g
Strontium, Sr	6.38 mcg	~
Fluorine, F	30.58 mcg	4000 mcg	0.8%	0.7%	13080 g
Chromium, Cr	3.09 mcg	50 mcg	6.2%	5.2%	1618 g
Zinc, Zn	1.021 mg	12 mg	8.5%	7.2%	1175 g
Zirconium, Zr	0.38 mcg	~
Digestible carbohydrates
Starch and dextrins	0.768 g	~
Mono- and disaccharides (sugars)	1.1 g	max 100 g
Glucose (dextrose)	0.005 g	~
Sucrose	0.017 g	~
Essential amino acids	0.162 g	~
Arginine*	0.566 g	~
Valin	0.474 g	~
Histidine*	0.246 g	~
Isoleucine	0.38 g	~
Leucine	0.73 g	~
Lysine	0.687 g	~
Methionine	0.275 g	~
Methionine + Cysteine	0.334 g	~
Threonine	0.408 g	~
Tryptophan	0.13 g	~
Phenylalanine	0.418 g	~
Phenylalanine+Tyrosine	0.546 g	~
Nonessential amino acids	0.241 g	~
Alanin	0.522 g	~
Aspartic acid	0.849 g	~
Hydroxyproline	0.025 g	~
Glycine	0.379 g	~
Glutamic acid	1.291 g	~
Proline	0.389 g	~
Serin	0.562 g	~
Tyrosine	0.325 g	~
Cysteine	0.165 g	~
Sterols (sterols)
Cholesterol	256.2 mg	max 300 mg
beta sitosterol	1.587 mg	~
Fatty acid
Trans fats	0.016 g	max 1.9 g
monounsaturated trans fats	0.012 g	~
Saturated fatty acids
Saturated fatty acids	3 g	max 18.7 g
6:0 Kapronovaya	0.003 g	~
8:0 Caprylic	0.116 g	~
10:0 Kaprinovaya	0.101 g	~
12:0 Lauric	0.715 g	~
14:0 Miristinovaya	0.29 g	~
15:0 Pentadecane	0.006 g	~
16:0 Palmitinaya	1.306 g	~
17:0 Margarine	0.016 g	~
18:0 Stearic	0.517 g	~
20:0 Arakhinovaya	0.015 g	~
Monounsaturated fatty acids	2.729 g	min 16.8 g	16.2%	13.7%
14:1 Myristoleic	0.002 g	~
16:1 Palmitoleic	0.222 g	~
16:1 cis	0.038 g	~
16:1 trans	0.001 g	~
17:1 Heptadecene	0.006 g	~
18:1 Oleic (omega-9)	2.388 g	~
18:1 cis	0.333 g	~
18:1 trans	0.011 g	~
20:1 Gadoleic (omega-9)	0.024 g	~
Polyunsaturated fatty acids	0.956 g	from 11.2 to 20.6 g	8.5%	7.2%
18:2 Linolevaya	0.873 g	~
18:2 trans isomer, undetermined	0.003 g	~
18:2 Omega-6, cis, cis	0.275 g	~
18:2 Conjugated linoleic acid	0.002 g	~
18:3 Linolenic	0.049 g	~
18:3 Omega-3, alpha-linolenic	0.017 g	~
18:3 Omega-6, gamma-linolenic	0.001 g	~
20:2 Eicosadiene, Omega-6, cis, cis	0.002 g	~
20:3 Eicosatriene	0.001 g	~
20:3 Omega-6	0.001 g	~
20:4 Arachidonic	0.053 g	~
Omega-3 fatty acids	0.1 g	from 0.9 to 3.7 g	11.1%	9.4%
22:4 Docosatetraenoic acid, Omega-6	0.001 g	~
22:5 Docosapentaenoic acid (DPA), Omega-3	0.001 g	~
Omega-6 fatty acids	1.1 g	from 4.7 to 16.8 g	23.4%	19.8%

The energy value of Scrambled eggs with spinach is 118.1 kcal.

Serving = 315 g (372 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Option 1: Classic recipe for omelet with spinach in a frying pan

If you are only interested in the benefits of the products included in omelettes, a classic dish with spinach will move most recipes, if not all, from the first position. The vitamin content, especially if the leaves you have only come from the garden and have not been frozen, exceeds all standards and recommendations. Spinach greens will give a good head start to many vegetables and fruits that are fashionable in dietary nutrition and in the composition of microelements.

Ingredients

milk - 60 ml;
two eggs;
50 gr. fresh spinach;
two tablespoons of sunflower oil, highly refined.

Step-by-step recipe for omelet with spinach

Remove the stems from the spinach leaves. After rinsing with water, wipe each one dry with a towel. Having folded them into a pile, place the leaves on a cutting board and cut them thinly, like noodles.

Pour a little vegetable oil into the frying pan and move it to the stove. Turn on low heat, heat for a minute and add spinach to the pan. Simmer, stirring occasionally for three minutes.

While the leaves are stewing, prepare the omelette mixture. Drop the eggs into a bowl and lightly beat them with a whisk. Add milk, a little pepper and a pinch of salt, stir. The omelette mixture can be supplemented with your favorite spices or a mixture of Provençal herbs.

Distribute the spinach evenly over the entire bottom of the pan and pour the omelette mixture onto it. Reduce heat to low, cover the pan with a lid, and cook for at least seven minutes. A well-baked omelette should not have a runny middle.

Omelette with mushrooms and spinach for breakfast

Many housewives like the recipe for this dish due to the fact that it can be cooked in the oven. This method will help you gain 15-20 minutes in the morning, which are often not enough. If you plan to bake the omelette, then keep it in the oven for about half an hour at a temperature of 220 °C.

You will need:

Cauliflower baked in the oven with cheese and egg - a dietary dishCauliflower baked in the oven with cheese and egg - a tasty, satisfying and nutritious, tender dish that is suitable for…

Ingredients:

fresh spinach – 300 g;
chicken eggs – 2-3 pcs.;
butter – 4 tbsp;
onion – 1 head (small);
garlic – 2-3 cloves;
champignons – 150 g;
cream – 50 ml;
salt and black pepper - to taste.

Preparation:

Cut the stem from the green leaves and boil them in salted water for a minute. Chop onion and garlic and fry in butter. Mushrooms are cut into slices and added to the pan. Simmer until all the liquid has evaporated. After this, salt and add black pepper, cream and spinach. Leave to simmer for another 3 minutes.

Attention!

Spinach should not be cooked for too long, otherwise it turns into a tasteless herbaceous mass.

After time, the mass is thoroughly mixed so that the spices and juice are evenly distributed. Then indentations are made in different places (according to the number of eggs). Beat in the eggs, cover with a lid and leave on low heat for another 15 minutes. After cooking, serve hot.

Option 2: Quick recipe for omelet with spinach in the microwave

In no way inferior to an omelette cooked in the oven or on the stove, ours will be ready in just a quarter of an hour. You can take spinach frozen and thaw it in the same microwave oven. You can optionally replace chicken eggs with a dozen quail eggs; there is no need to talk about their benefits.

Ingredients

spinach leaves - six pieces;
slice of sweet pepper - 40 grams;
three raw eggs;
two grams of powdered baking powder;
a third of a glass of milk;
salt;
fifty grams of wheat flour, premium.

How to quickly cook an omelet with spinach

Wash the green ingredients of the omelet, namely bell peppers and spinach, in cold water. Shake the leaves vigorously over the sink, get rid of drops of moisture, then chop the tender spinach greens arbitrarily, but not large.

Press the stalk of the peppercorn into the fruit, then carefully break it off. Dissolve the pulp into halves, wrap the unnecessary pulp in a plastic bag and hide it in the general compartment of the refrigerator.

Clean the inside of half the pepper selected for the omelet with the edge of a teaspoon, removing seeds and thin membranes. Rinse the pulp again with water and spread into half-centimeter squares.

Make sure the eggs are fresh, which is easy to do by dropping them into a cup one at a time and inspecting them. Then pour into a bowl of at least a liter volume, beat first with a fork or whisk. Add salt, add the ripper and a third of the flour, stir with a mixer, installing spatulas (spirals) and setting to medium speed.

Having rubbed the lumps in the omelette mixture, add milk, add the remaining flour and beat again. Place a section of baking sleeve in a heat-resistant container for a microwave oven, tying it at one end, and carefully straighten it out. Place the greens inside the bag and pour in the egg mixture.

We select the microwave operating mode, designed for medium power, and program the timer to stop after seven minutes. We don’t tie the bag, just carefully cover it, place the container inside the oven, and when the omelette is ready, immediately put it on a plate.

Scrambled eggs with spinach and sausage. Photo

I bring to your attention other recipes for scrambled eggs with spinach.

Ingredients:

Eggs – 4 pcs.,
Tomatoes – 1 pc.,
Spinach – 10-15 leaves,
Purple onion – 1 pc.,
Salt - a pinch
A mixture of spicy Provençal herbs - a pinch,
Sunflower oil

Option 3: Omelet with spinach in the form of a roll stuffed with vegetables and mushrooms

The omelette layer is relatively thin, but when rolled into a roll, it looks very fluffy and appetizing. You can do things a little differently with champignons, and the omelette will benefit significantly from this. Take canned mushrooms; the marinade in them should not be too sour or spicy, but have a concentrated mushroom flavor. Finely chop the champignons, place them in the pan at the same time as the corn, dilute the soy concentrate with the marinade by half, reducing its amount accordingly.

Ingredients

olive oil;
three hundred grams of frozen corn and spinach;
six eggs;
half a glass of milk;
a handful of chopped onion feathers;
a third of a glass of soy concentrate;
salt;
a quarter kilogram of champignons;
large red pepper (bell pepper).

How to cook

Blot the washed champignons from moisture and loosen them into thin slices. Cut the pepper into four slices, scrape out the partitions and seeds from them with a spoon, rinse the pulp and dissolve into cubes. Heat two or three tablespoons of oil and place mushrooms and peppers in a frying pan, simmer while stirring until softened.

After adding the corn, stir and heat for about three minutes, then set aside and let the sauté cool slowly. Place the spinach in a blender bowl, pour in the milk, remove the egg yolks, and grind into a uniform color mixture. Pour the whites into a bowl, sprinkle the layers with a quarter spoon and quickly beat with a mixer until foamy.

From the blender bowl, transfer the mixture with a spoon to the whites and very carefully mix with them. Line a spacious roasting pan with extra foil, letting its edges hang slightly over the sides. After buttering it thickly, place it in a hot oven to warm up for three minutes, then remove it and pour the omelette mixture into it. Quickly return to the oven and bake, keeping the heat at 180-190 degrees, it will take about ten minutes.

Pour concentrated soy sauce into a frying pan with sautéed mushrooms, sprinkle with herbs, and heat for three minutes. Remove the omelette and foil from the roasting pan by pulling the edges of the thin metal. Carefully separate the omelette layer from the foil and transfer it to a clean cloth, spread the hot filling over it, leaving a little in the pan. Season the sauté with salt and pepper, roll the layer into a roll shape and place on an oblong serving plate. Place the reserved sauté on top.

Option 4: “Fritatta” - Italian omelette with spinach and hard cheese

Use a cooking pan without wooden or plastic parts. The handle itself, if there is one, should also be short and allow the pan to fit into the oven. Use high-fat butter, cheese - if desired, salty or spicy cheese is good in an omelet.

Ingredients

raw eggs - four pieces;
a quarter kilo of spinach;
soy sauce - one spoon;
a quarter stick of butter;
a slice of cheese;
salt and grated nutmeg;
a small tomato with dense flesh.

Step by step recipe

Rinse the spinach and dry it with a thick cloth. Chop finely and place in melted butter in a frying pan. We don’t use a lot of fat, half the specified amount is enough. Rub nutmeg over the spinach.

Pour the soy concentrate into the spinach before it softens, stir and simmer for about five minutes over low heat, transfer to a bowl. Beat the eggs in another bowl, grate the cheese into them, mix and pour this mixture over the spinach.

Wipe the pan with a clean paper napkin, rub it thickly with oil and pour the omelette mixture into it, set to moderate heat, let the omelette set from below.

Cut the tomato into thin slices, place it on top of the omelette and submerge it slightly into its thickness, add salt and season as desired. Place in the oven at 180 degrees until the top of the frittata is baked.

Option 5: Healthy steamed omelet with spinach for a child

The portion is small, it may not be enough for the baby. Increase the amount of food in proportion, but try to add less salt. Oil is used only for lubricating metal containers; you should not do this if the molds are made of silicone.

Ingredients

three quail eggs;
a handful of spinach;
a third of a glass of milk;
butter, butter and a little salt.

How to cook

Release the eggs into a bowl and add some symbolic salt. Whisk and pour milk into them, go through the mixture with a whisk again. Chop the spinach finely and add it in parts to the omelette mixture, whisking continuously.

Pour boiling water in the volume recommended by the manufacturer into the multicooker bowl and start the steaming program. Pour the omelette mixture into silicone cupcake molds, place it on a lattice container and place it inside the appliance. Cook for twenty minutes.

I am absolutely sure that you will love this dish. Breakfast for the whole family. Delicious, very healthy. Granddaughter loves it very much. She doesn't really like spinach stewed in butter yet. Small children generally do not really like dishes made from zucchini and eggplant. Spinach is no exception here. But scrambled eggs with spinach, oddly enough, is her favorite dish. Below is the recipe.

Spinach with egg, photo

Ingredients:

spinach leaves - 100 g;
1 small onion;
1-2 tomatoes (can be cherry)
2 eggs;
2 tbsp. spoons of grated hard cheese (Dutch, Parmesan);
2 tbsp. spoons of milk or cream;
salt, red pepper to taste;
olive or sunflower (flavorless) oil.

First, lightly beat the eggs with grated cheese in a bowl. Add milk or cream, salt, pepper to taste (pepper may not be added). When adding salt, do not overdo it, as cheese, especially Dutch cheese, is salty. Mix everything thoroughly. Set the bowl aside.

Chop the onion. Take a frying pan - preferably with a non-stick coating - place it over medium heat, add a little olive or sunflower (odorless) oil. Slightly simmer the finely chopped onions and tomato slices. There is no need to heat the pan too much. Add the leaves (if they are small, then there is no need to cut them, but chop the large ones not very finely), stir quickly. Stir until the water and juice evaporate. But don't fry it. The leaves should be soft.

Then add the beaten eggs and cheese to the pan. You can stir the scrambled eggs with the spinach until the eggs are no longer runny. And I don’t stir, but cover the frying pan with a lid, fry the scrambled eggs over low heat until they harden on top, as in the photo.

If you want to cook scrambled eggs with spinach for all family members at once, then increase the amount of ingredients, and at the last stage, additionally sprinkle the egg mixture with grated cheese, put the pan in the oven, preheated to 180°C. Bake until the scrambled eggs have a delicious crust.

Feel free to fantasize and experiment! Add finely chopped sausage, or pieces of boiled chicken, or shrimp, or mushrooms. The cheese can also be any kind. Everything will be very tasty!

Fresh spinach leaves are added when serving Sandwich with scrambled eggs with spinach Omelet with sausage and spinach Scrambled eggs with spinach, tomatoes and goat cheese You can make scrambled eggs with spinach for breakfast anyway: fun and tasty

Hello everyone and have a nice day!

Would you like to treat yourself to a slightly unusual omelet? Vegetable, but satisfying, bright, cheerful, and, in my opinion, more delicious than a regular frying pan omelette.

Why is it filling? Yes, because it's an omelette with spinach.

! With this very special leafy vegetable. After all, spinach looks like an ordinary green, but at the same time it is incredibly rich in protein and other benefits, and is very filling.

I have already written about the beneficial properties of spinach and what other delicious things you can cook with it.

Why does the omelette taste better than usual? Because we will bake it in the oven. In my opinion, an omelet from the oven turns out more tender, airier, juicier - tastier, in general. I highly recommend baking an omelet with spinach.

Don't want to bake or don't have time? Cook as usual, in a frying pan, it will also work out well

At the end of the article there will be more announcements and congratulations, but for now let’s cook

Scrambled eggs with tomatoes and spinach

What should a man cook for breakfast? Classic scrambled eggs with tomatoes, sausage and spinach will do.

You will need:

chicken eggs - 4 pieces;
sausage - 70 g;
cheese - 50 g;
spinach - 50 g;
tomato - 1 piece;
butter - 2 teaspoons;
onion;
spices.

Preparation

Cut the sausage into cubes and the tomatoes into slices.
Grate the cheese. Chop the vegetables.
Place oil in a heated frying pan. Sauté vegetables in oil.
Add ham. Break the eggs on top and add salt.
Sprinkle the surface with cheese shavings. Fry until done over medium heat.
Serve sprinkled with chopped onions.

Scrambled eggs go well with toasted rye toast and a light vegetable salad.

It’s easy to prepare a vitamin omelet according to the classic recipe. You can take any spinach omelet recipe as a basis and vary it to your liking. Create your own dish options for everyday and holiday tables!

Spinach with egg, photo

Ingredients:

spinach leaves - 100 g;
1 small onion;
1-2 tomatoes (can be cherry)
2 eggs;
2 tbsp. spoons of grated hard cheese (Dutch, Parmesan);
2 tbsp. spoons of milk or cream;
salt, red pepper to taste;
olive or sunflower (flavorless) oil.

Feel free to fantasize and experiment! Add finely chopped sausage, or pieces of boiled chicken, or shrimp, or mushrooms. The cheese can also be any kind. Everything will be very tasty!

Cooking time: 5 minutes

Compound:

1/2 cup spinach
1 clove of garlic
1/4 cup chopped onion
2 egg whites
1/4 cup 2% fat cottage cheese
Salt to taste

Take a frying pan and heat it over medium heat. (Optional: Use a teaspoon of olive oil. This will add 45 calories or 5 grams of fat to the recipe.)
Place the spinach in the pan and fry the spinach leaves until all the excess water has evaporated.
Finely chop the garlic clove while the spinach is cooking. You should have about a teaspoon of chopped garlic.
Once the spinach is cooked, add the diced spinach. Fry until the onion turns light brown.
Now add the egg whites and mix them with a spatula.
Add curd to the above mixture and mix again. Make sure all ingredients mix well.
The curd may become too watery, so continue to cook for about 3 to 5 minutes until it begins to bubble and the excess moisture has evaporated.
Once you get a creamy but firm consistency, remove the pan from the heat.
Add salt to taste.
Transfer to a plate and serve hot.

The nutritional value:

(per serving)

ENERGY: 118 kcal PROTEIN: 17.1 g. Carbohydrates: 9.3 g. Fats (total): 1.5 g. SODIUM: 369 mg. POTASSIUM: 376 mg.

Making an omelet with spinach:

If you use fresh spinach, then before using it you need to wash it, cut it and simmer in a frying pan in a small amount of water for 7-10 minutes (this is to soften the leaves). Then drain the excess liquid from the pan.

Everything cooks very quickly, so immediately grease the baking tray with butter. I have a baking tray 25 x 30 cm with low sides.

Spinach can be defrosted in advance at room temperature, or you can put it in the microwave on the “Defrost” mode for 2 minutes.

Finely chop the spinach.

Wash the tomatoes, cut out the stem and also finely chop.

Spread the spinach evenly on a baking sheet.

Then lay out the tomatoes.

Now let’s prepare the familiar omelette mixture: beat the eggs into a saucepan and add milk.

Add salt and lightly whisk.

Pour the vegetables with the milk-egg mixture. You can also sprinkle with grated cheese.

Set to bake at 180 degrees for 20-25 minutes.

Isn’t it true that it’s bright and sunny in summer? And unusual. By the way, if you want to cook an omelette in another unusual way, here’s another one for you.

Enjoy your meal!

Well, now all sorts of news and congratulations.

A new month has begun, which means it's time to announce and reward the winners of reading competitions.

For starters, he is the most active commentator. The picture shows the TOP of the most active readers of the blog, as it looked on July 31 at 23.50 Moscow time. As you can see, Asya left the most comments in July (activemam.com)

. Hooray!

And the most creative comment was left by Lisa (centr-jr.ru)

to the article about . Thank you again for your understanding and kind words.

Asya and Lisa! I sincerely congratulate you on your victory and thank you for your attention and your comments!

I have already sent you letters of congratulations, and in response I am waiting for your WebMoney, Yandex Money, or mobile phone numbers in order to transfer the prizes to you.

The names of all winners and their blog addresses can be seen on the Competitions page. Once again, my congratulations, and I invite all readers to take part in new competitions in August, join us!

******************************

One more message. Soon, just a little bit remains, and the thousandth comment

. As you know, its author also receives a prize and an honorable place on the Competitions page. I really wanted to announce the winner in this article, but apparently I’ll have to in the next one.

Therefore, dear readers, I will be a little late in responding to the most recent comments - I don’t want my answer to turn out to be an anniversary one. But as soon as the winner is announced, I will answer everyone immediately. Fine?

******************************

And at the end there is a small announcement - an announcement.

In one of my upcoming articles, I plan to organize a competition for readers. Everything will be very simple - you don’t need to write any articles, and you don’t need to post links on your blogs.

But there will be prizes, everything is as it should be. And as a result, you and I will get great usefulness that will be useful to all readers, and especially, of course, to us - housewives, mothers who value their time and, of course, money.

I know, it’s not very clear, but I’ll tell you everything soon. It will be interesting and useful! And in order not to miss the competition, you can receive blog news to your email. ()

Well, that’s all for sure now)) All the best and see you!

Cooking instructions

In a deep bowl, beat the eggs with a fork or whisk. Pour the milk here and stir. Spinach leaves need to be kept in a bowl with cold water for a while, then rinsed under the tap, dried and finely chopped. Add chopped greens to a bowl with eggs and milk. Salt and mix. Place a piece of butter in the frying pan and wait for it to melt. Then pour the mixture, cover our future omelet with spinach with a lid and cook for a few minutes over low heat. When you notice that the mass in the frying pan has risen and is no longer liquid, remove the lid and turn the omelet over. Cook for a few more minutes until the other side is browned. We place the dish on plates and invite members of the household to the table. To make the omelette even tastier, you can top it with sour cream. Bon appetit!

Cooking process

Thoroughly washed spinach leaves should be soaked in boiling water for a couple of minutes. After that, dry them and finely chop them. Break the eggs into a bowl or deep plate, add milk and beat well. Add a little salt and nutmeg and stir. Grate the cheese on a coarse grater. Heat a piece of butter in a frying pan. Then add the spinach and simmer for a couple of minutes. After this, pour the beaten eggs into the pan and add grated cheese. Fry over medium heat. After the spinach omelette has risen, turn it over and cook for a few more minutes until the other side is golden brown.

Scrambled eggs with spinach and cheese

When you add cheese to any dish, it begins to play with new flavors. It all depends on what type of product to use. If you increase the number of these components, you can prepare not only a simple and healthy breakfast for the family, but also an original snack for a large company.

You will need:

Very tasty scrambled eggs on a bed of vegetables or how to cook shakshuka Extraordinarily tasty shakshuka - Israeli scrambled eggs have North African roots. Thanks to the recipe with photos and…

Ingredients:

chicken egg – 2 pcs.;
milk – 3 tbsp;
spinach – 200-300 g;
favorite cheese – 20-30 g;
salt and black pepper - to taste.

Preparation:

Break eggs into a deep container, add milk, salt and pepper. Whisk the mixture thoroughly until light foam appears. The spinach is thawed or washed and finely chopped. Pour the egg mixture into the heated frying pan, lay the spinach on top and stir. Cook the omelette over low heat, covered, for 10-12 minutes. 2-3 minutes before the end of cooking, sprinkle the eggs with cheese. Serve warm with slices of black bread.

How to cook spinach in a slow cooker

If you are the happy owner of this miracle of technology, then you can prepare a delicious omelet with its help.
For this we will need the following products: two eggs, half a multi-glass of milk, a bunch of spinach, 100 grams of ham, a small piece of butter, a third of a teaspoon of basil and salt. There is nothing complicated in the cooking process. To begin, cut the ham into small cubes and finely chop the washed spinach leaves. In a separate bowl, beat eggs with milk and add salt. Turn on the multicooker in the “Baking” mode and melt a piece of butter in its bowl. Then pour the eggs into it, pour in the ham and chopped spinach. Add basil and, if necessary, more salt. Close the lid and cook for a quarter of an hour. A delicious omelet with spinach and ham is ready! Previous article:
Why does a sponge roll break when folded
Next article: Decorating a New Year's cake with your own hands