Spinach And Garlic Omelet Recipe - NYT Cooking

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Total TimeAbout 15 minutesRating5(301)CommentsRead comments

You can use bagged baby spinach or stemmed and washed bunch spinach for this simple omelet with Mediterranean flavors.

Featured in: Recipes for Health: Omelets: The Ultimate Fast Food

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Ingredients

Yield:1 serving.

For Each Omelet

2ounces baby spinach or stemmed, washed bunch spinach (2 cups, tightly packed)
1large or 2 small garlic cloves, minced or puréed
Salt and freshly ground pepper
2eggs
2 to 3teaspoons low-fat milk
2teaspoons extra virgin olive oil
2teaspoons freshly grated Parmesan

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (1 servings)

249 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 15 grams protein; 403 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Wash the spinach and wilt in a frying pan over medium-high heat. The water remaining on the spinach leaves after washing will be sufficient. Drain, allow to cool and squeeze out excess water. Chop medium-fine and toss with half the garlic and salt and pepper to taste.
Step 2
Break the eggs into another bowl and beat with a fork or a whisk until they are frothy. Whisk in the remaining garlic, salt and pepper to taste and 2 to 3 teaspoons milk.
Step 3
Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons olive oil. Hold your hand an inch or two above the pan, and when it feels hot, pour the eggs into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Step 4
As soon as the eggs are set on the bottom, sprinkle the spinach over the middle of the egg pancake and top with the Parmesan, then jerk the pan quickly away from you then back toward you so that the omelet folds over on itself. If you don’t like your omelet runny in the middle (I do), jerk the pan again so that the omelet folds over once more. Cook for a minute or two longer. Tilt the pan and roll the omelet out onto a plate.

Tip

Advance preparation: The wilted spinach will keep for about 4 days in a covered bowl in the refrigerator.

Private Notes

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Ratings

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Comments

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Private

I used 3 eggs and 3 cups of spinach. I had a hard time with folding over the omelette (probably because I used a 12-inch skillet), but this was great! I used garlic powder cause sometimes I just don’t want to chop, and it was still great. Topped it with fresh thyme and paired it with sourdough toast w goat cheese. Delicious and fulfilling meal.

Is this helpful? 13

Based on the other note I was concerned about the garlic, it ended up being fine when I stuck to the given amount. Instead of tossing half the garlic with the spinach after it was wilted, I threw it in while the spinach was wilting in the pan, stirring so that it didn’t burn. I found this led to a pleasant tasting omelet without bites of raw garlic. Great recipe!

Is this helpful? 12

Be careful not to over-salt as the Parmesan will add a fair amount of saltiness to the dish.

Is this helpful? 4

Delicious, and I appreciate the instruction to whisk the eggs until frothy before adding the other ingredients. I've been making omelets for years and hadn't realized that whisking first would allow the seasonings to be evenly distributed before whisking again. I added a bit more garlic as we love garlic; and used a leftover piece of Comte with a little Parmesan with a view to using it up.

Is this helpful?

55 gams of spinach? So, do we hold the spinach in our hands and move them up and down and say “well, feels like 72 grams, so take a few leafs off?” Haha

Is this helpful?

I was also concerned about the minced raw garlic, but dared to go along particularly because I have a cold and was hoping for the health benefits. It was absolutely glorious!

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