Omelet - Organic - Baked Spinach
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 123.1
- Total Fat: 5.5 g
- Cholesterol: 219.1 mg
- Sodium: 247.7 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 1.5 g
- Protein: 10.6 g
View full nutritional breakdown of Omelet - Organic - Baked Spinach calories by ingredient
Introduction
Very filling and good for you! I bake this on Sunday every week and have it for breakfast and lunch Monday through Saturday Very filling and good for you! I bake this on Sunday every week and have it for breakfast and lunch Monday through SaturdayNumber of Servings: 12
Ingredients
-
Nature's Promise Organic Cage-Free Brown Eggs (12)
Garlic (3 cloves)
Organic Spelt Flour (2 tbsp)
Matchstick Carrots (6 oz)
Red Onion (1 medium)
Green Pepper (2 medium)
Baby Spinach (full 6 oz bag)
Pecorino Romano cheese, grated (1/2 cup)
Mozzarella Cheese, fat free, shredded (1 cup)
Directions
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) Shred the carrots using a food processor and add to the egg mixture
6) Add the flour and mix on high for several minutes
7) Add the diced peppers and onions
8) Allow to mix for another 5 minutes
9) Use a ladle to spoon enough egg mixture into a large non-stick cake pan to cover the bottom of the pan, making sure to scoop all the way to the bottom of the bowl so that you get most of the 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 12 pieces
Serving Size: Makes 12 delicious and nutritious servings
Number of Servings: 12
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) Shred the carrots using a food processor and add to the egg mixture
6) Add the flour and mix on high for several minutes
7) Add the diced peppers and onions
8) Allow to mix for another 5 minutes
9) Use a ladle to spoon enough egg mixture into a large non-stick cake pan to cover the bottom of the pan, making sure to scoop all the way to the bottom of the bowl so that you get most of the 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 12 pieces
Serving Size: Makes 12 delicious and nutritious servings
Number of Servings: 12
Recipe submitted by SparkPeople user 16YRVEGETARIAN.