SPINACH AND CHEESE OMELETTE WITH SALSA VERDE

Leer en Español

Jump to Recipe

This spinach cheese omelette is a true delight and the best way to start the day with a breakfast that includes plenty of vegetables, protein and calcium. On top I am adding some salsa verde cruda. This salsa verde is my hubby’s favorite salsa and it really takes this spinach omelette recipe to another level..

SPINACH OMELETTE WITH EGG WHITES

The reality is that the spinach and cheese egg omelette recipe is perfect for breakfast, lunch, or dinner. This spinach omelette recipe can be prepared only with the egg whites. Cooking an omelette just made of egg whites is the ultimate low-fat breakfast. Follow the same recipe I give you, just separate the yolks from the egg whites.

If you are afraid of egg yolks, I think you will be interested in this. For a long time it was said that the yolk of the egg contains a lot of cholesterol and could be harmful but the fat and cholesterol are also necessary in our body, there is a good cholesterol and the harmful cholesterol. The magic is in finding the balance. The BBC published a very interesting article regarding egg consumption you can read it here.

Omelette fàcil

INGREDIENTS TO MAKE SPINACH AND CHEESE OMELETTE

  • 2 eggs per serving
  • 1 1/2 cups of spinach
  • 1 1/2 tablespoons chopped onion
  • 1 teaspoon of olive oil
  • 2 pinches of salt
  • 3 pinch of pepper
  • 1/2 slice of cheddar or mozzarella cheese

HOW TO MAKE OMELETTE STEP BY STEP

  1. Put the olive oil on the pan and spread it with a napkin to remove the excess (you can also opt for avocado oil spray, it is very practical)
  2. Whisk the eggs, add 3 pinches of pepper and 2 of salt.
  3. Spread the eggs on the hot skillet.
Como se hace el omelette

4. Spread the onion throughout the skillet.

5. On top of the onion place the spinach. I put a mixture of arugula with baby spinach that they sell clean and ready to use.

6. Put the cheese on the spinach and cover the pan.

7. Let cook over medium low heat for two minutes and check if it is ready.

8. Once cooked, fold the omelette.

9. Accompany with some delicious salsa verde!

SALSA VERDE CRUDA RECIPE

INGREDIENTS

  • 5 tomatillos
  • 1 serrano
  • 1 garlic clove
  • 5 pinches of salt

HOW TO MAKE SALSA VERDE FOR EGGS

  • Rinse the vegetables.
  • Cut the tomatillos in 4 and put them in the blender
  • Add the garlic, the salt and the serrano
  • Blend until you have a smooth salsa

It is very important to rinse very well the vegetables as this is a non cook salsa. This salsa is also great for tacos. It is a very popular salsa at Mexico city and is call salsa verde cruda. Cruda means raw in Spanish.

Salsa verde for eggs

PROPERTIES OF SPINACH

For starters, if you ever saw the Popeye the Sailor men cartoons, you must know that eating spinach is super healthy and also gives magical powers. Well, seriously speaking, spinach like other dark green foliage vegetables contain a lot of antioxidants so if you want to look young on the log road… eat spinach.

Among the beneficial nutrients you can find in spinach are fiber, phosphorous, vitamin B1, zinc, protein and choline, in addition to omega-3 fatty acids, vitamin B3 and selenium. According to studies, spinach helps you activate your sense of satiety, so for those of us who love to eat a spinach salad before each meal seems to control are appetite. It sounds like a very good option!

What about some MEXICAN BARBACOA for lunch?

Omelette con espinacas

Spinach and cheese omelette

No ratings yet
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, omelette
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Servings: 1 persona
Calories: 182kcal

Ingredients

  • 2 eggs per serving
  • 1 1/2 cup of spinach
  • 1 1/2 tbsp of chopped onion
  • 1 tsp of olive oil
  • 2 pinches of salt
  • 3 pinches of pepper
  • 1/2 slice of cheddar or mozzarella cheese

Instructions

  • Put the olive oil on the pan and spread it with a napkin to remove the excess (you can also opt for avocado oil spray, it is very practical)
  • Whisk the eggs, add 3 pinches of pepper and 2 of salt.
  • Spread the eggs on the hot skillet.
  • Spread the onion throughout the skillet.
  • On top of the onion place the spinach. I put a mixture of arugula with baby spinach that they sell clean and ready to use.
  • Put the cheese on the spinach and cover the pan.
  • Let cook over medium low heat for two minutes and check if it is ready.
  • Once cooked, fold the omelette.
  • Accompany with some delicious salsa verde!

Nutrition

Calories: 182kcal | Carbohydrates: 6g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 937mg | Potassium: 482mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7652IU | Vitamin C: 24mg | Calcium: 187mg | Iron: 2mg

Sharing is caring!

Leave a Comment

Recipe Rating