Baked Spinach Omelet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Egg, fresh (12 large)Green Bell Pepper (one large or two small)Red Onion (3/4 of one medium)Baby Spinach (full 6 oz bag)Garlic (1 clove)Cayenne pepper (1 tsp)Black pepper, (1 tbsp)Pecorino Romano cheese, Wegman's grated (4 tbsp)
1) Preheat the oven to 350F and make sure that there is a rack in the center position.
2) Put eggs into mixing bowl (for best results, remove the chalazae - the two strings of hard white substances attached to opposite sides of the yolk)
3) Set the mixer speed to medium-high so that the eggs are being vigorously mixed together. Leave the mixer on while going through all of the following steps so that the eggs eventually become a frothy, light texture.
4) Dice the garlic into small pieces and add to the egg mixture
5) Add the cayenne pepper and black pepper
6) Cut the red onion into very small pieces (about 1/4" cubes). Once the egg mixture has started to become frothy and has become at least twice its original volume, add the onions to the eggs and continue mixing.
7) Cut the bell pepper into the same size cubes as the onions, then add to the egg mixture.
8) Allow to mix for another 5 minutes
9) Use a ladle to spoon half of the egg mixture into a large non-stick cake pan, making sure to scoop all the way to the bottom of the bowl so that you get a decent amount of chopped vegetables in each spoonful.
10) Layer the baby spinach over the egg mixture, completely covering the first layer, making sure to keep all of the spinach inside of the pan walls and prevent any spinach from sticking up beyond the top of the pan.
11) Use a ladle to slowly pour the rest of the egg mixture on top of the spinach so that the spinach layer is completely covered
12) Sprinkle the grated cheese carefully on top and spread evenly across the entire surface
13) Cook for 15 minutes on the center rack, then turn the pan so that the side that was in the front is now in the back. At this time, the edges should be slightly brown and the mixture should still be just about level with the top of the pan. Cook 15 more minutes. At this time the edges should be more brown and slightly turned up and in, and the middle of the mixture should be settled lower than the top of the pan.
14) Turn off the oven but leave the pan inside for 15-20 minutes to allow it to settle and the excess vegetable moisture to evaporate
15) Cut into 8 pieces to be served as a main dish, or 16 pieces for side dishes. (the nutritional info is for 1/16 size serving)
Serving Size: Makes sixteen side-dish servings or eight regular servings
Number of Servings: 16
Recipe submitted by SparkPeople user 16YRVEGETARIAN.
2) Put eggs into mixing bowl (for best results, remove the chalazae - the two strings of hard white substances attached to opposite sides of the yolk)
3) Set the mixer speed to medium-high so that the eggs are being vigorously mixed together. Leave the mixer on while going through all of the following steps so that the eggs eventually become a frothy, light texture.
4) Dice the garlic into small pieces and add to the egg mixture
5) Add the cayenne pepper and black pepper
6) Cut the red onion into very small pieces (about 1/4" cubes). Once the egg mixture has started to become frothy and has become at least twice its original volume, add the onions to the eggs and continue mixing.
7) Cut the bell pepper into the same size cubes as the onions, then add to the egg mixture.
8) Allow to mix for another 5 minutes
9) Use a ladle to spoon half of the egg mixture into a large non-stick cake pan, making sure to scoop all the way to the bottom of the bowl so that you get a decent amount of chopped vegetables in each spoonful.
10) Layer the baby spinach over the egg mixture, completely covering the first layer, making sure to keep all of the spinach inside of the pan walls and prevent any spinach from sticking up beyond the top of the pan.
11) Use a ladle to slowly pour the rest of the egg mixture on top of the spinach so that the spinach layer is completely covered
12) Sprinkle the grated cheese carefully on top and spread evenly across the entire surface
13) Cook for 15 minutes on the center rack, then turn the pan so that the side that was in the front is now in the back. At this time, the edges should be slightly brown and the mixture should still be just about level with the top of the pan. Cook 15 more minutes. At this time the edges should be more brown and slightly turned up and in, and the middle of the mixture should be settled lower than the top of the pan.
14) Turn off the oven but leave the pan inside for 15-20 minutes to allow it to settle and the excess vegetable moisture to evaporate
15) Cut into 8 pieces to be served as a main dish, or 16 pieces for side dishes. (the nutritional info is for 1/16 size serving)
Serving Size: Makes sixteen side-dish servings or eight regular servings
Number of Servings: 16
Recipe submitted by SparkPeople user 16YRVEGETARIAN.
Nutritional Info Amount Per Serving
- Calories: 66.5
- Total Fat: 4.2 g
- Cholesterol: 140.0 mg
- Sodium: 86.4 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.7 g
- Protein: 5.3 g
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