Spinach and Gouda Delight Omelette
This vibrant Spinach and Gouda Delight Omelette is a delightful way to pack your breakfast with nutrients and flavor! Inspired by a crucial taste test that dubbed it a 'green egg', this recipe combines velvety eggs with vibrant greens, crunchy veggies, and nutty pine nuts, topped off with rich Gouda cheese. Perfect for a weekend brunch or a hearty weekday breakfast, this omelette is not only visually stunning but also incredibly satisfying. While it may require some preparation, the end result is a flavorful dish that elevates your morning routine and inspires you to eat more greens. With the combination of healthy ingredients and the satisfying crunch of pine nuts, this omelette will make anyone a fan of their greens!
3
Servings
580
Calories
8
Ingredients
Ingredients
eggs
9 (Cracked and beaten)
frozen spinach
1/2 cup (Torn into bite-sized pieces)
pine nuts
1/3 cup (Roughly chopped)
gouda cheese
2/3 cup (Shredded)
shallot
1/4 cup (Finely diced)
green pepper
1/2 (Diced)
broccoli floret
1/2 cup (Cut into small pieces)
butter or margarine
3 tablespoons (Melted)
Instructions
1
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced shallots and cook for about 2 minutes until they soften and become translucent.
2
Next, add the frozen spinach to the skillet. Cook for an additional 3 minutes, stirring occasionally, until the spinach is heated through and combined with the shallots. Transfer the mixture to a small bowl and set aside.
3
In the same skillet, add another tablespoon of olive oil and the diced green pepper and broccoli florets. Sauté them for about 5 minutes or until they are tender. Remove from heat and set aside.
4
In a large mixing bowl, crack the eggs and whisk them vigorously with a fork until fully combined. Season with salt and pepper to taste.
5
Melt the remaining tablespoon of butter or margarine in the skillet over medium-high heat. Pour in the beaten eggs, swirling gently to cover the pan.
6
Rapidly distribute 2 tablespoons of the spinach mixture, a handful of pine nuts, 2 teaspoons of sautéed shallots, 2 tablespoons each of green pepper and broccoli over the eggs. Sprinkle generously with Gouda cheese.
7
Allow the omelette to cook undisturbed for about 3-4 minutes until the edges are set and the center is slightly jiggly.
8
Carefully fold one side of the omelette over the other using a spatula and let it cook for an additional 2 minutes.
9
If desired, repeat the folding process twice more to create a layered effect, cooking each time for another minute until fully set.
10
Remove from the skillet and serve warm, garnished with extra pine nuts or herbs if desired.
Nutrition Information
45g
Fat
13g
Carbs
42g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called the Spinach and Gouda Delight Omelette.
How many eggs are required for this recipe?
You will need 9 eggs, which should be cracked and beaten before cooking.
What type of cheese is used in the omelette?
The recipe uses 2/3 cup of shredded Gouda cheese.
Does this recipe contain any nuts?
Yes, it includes 1/3 cup of roughly chopped pine nuts for added crunch.
What vegetables are included in the Spinach and Gouda Delight Omelette?
The vegetables used are frozen spinach, shallots, green pepper, and broccoli florets.
How many servings does this recipe yield?
This recipe makes 3 servings.
What is the calorie count per serving?
Each serving contains approximately 580 calories.
Is this recipe considered vegetarian?
Yes, the Spinach and Gouda Delight Omelette is a vegetarian dish.
How much protein is in this omelette?
This recipe is protein-rich, providing 42g of protein.
How much fat is in one serving?
There are 45g of fat per serving in this recipe.
What is the carbohydrate content?
This dish contains 13g of carbohydrates.
How should the frozen spinach be prepared?
The frozen spinach should be torn into bite-sized pieces and heated through in a skillet with shallots.
What is the recommended preparation for the broccoli?
The broccoli florets should be cut into small pieces and sautéed for about 5 minutes until tender.
How long should the shallots be cooked?
The finely diced shallots should be sautéed for about 2 minutes until they soften and become translucent.
What fat is used to cook the omelette?
The recipe uses a combination of olive oil and 3 tablespoons of butter or margarine.
How long should the omelette cook undisturbed?
The omelette should cook undisturbed for about 3-4 minutes until the edges are set.
What is the 'layered effect' mentioned in the instructions?
The layered effect is created by folding one side of the omelette over the other and repeating the process twice more.
What should the texture of the center be before folding?
The center of the omelette should be slightly jiggly before you fold it.
How much green pepper is needed?
You will need 1/2 of a green pepper, diced.
What can I use as a garnish?
You can garnish the warm omelette with extra pine nuts or herbs.
What inspired the name 'green egg'?
The name was inspired by a taste test where the vibrant greens combined with the eggs led to the nickname.
How should the pine nuts be prepared?
The pine nuts should be roughly chopped before being added to the omelette.
How much shallot is required?
The recipe calls for 1/4 cup of finely diced shallots.
Is this recipe suitable for a weekday breakfast?
Yes, while it requires some preparation, it is a hearty option for both weekdays and weekend brunches.
How should the eggs be beaten?
The eggs should be whisked vigorously with a fork until they are fully combined.
What are the primary tags for this recipe?
The tags include omelette, breakfast, healthy, vegetarian, and nutritious.
How long do you sauté the green pepper and broccoli?
Sauté the diced green pepper and broccoli florets for about 5 minutes until tender.
What type of skillet is recommended?
A medium skillet is used for sautéing the vegetables and cooking the omelette.
How much butter or margarine is used in the final cooking step?
The remaining tablespoon of butter or margarine is melted in the skillet before pouring in the beaten eggs.
Can I use fresh spinach instead of frozen?
The recipe specifies frozen spinach, but fresh spinach can usually be substituted if sautéed until wilted.