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Spianci omelette, classic recipe and variations such as spinach and ricotta omelette, baked spinach omelette, pinach and potato omelette, light recipe or spinach and mozzarella omelette.
Spinaches have an important position in the ranking of foods with beneficial properties for the body, therefore, it is good not to miss them in our weekly diet.
Fortunately, the spinach they lend themselves to many culinary preparations. Between easier and faster recipes we can mention the tasty and very tasty spinach omelette made with organic eggs. Here how to make spinach omelette, following our recipes, step by step.
Spinach and eggs
The ingredients to use in the omelette are relatively few, so don't mind the expense and aim for quality.
They are preferred spinach from organic farming since they do not contain pesticides, indeed, it might be a good idea to grow them in your own garden. For information on the cultivation of spianci, I refer you to the page: how to grow spinach.
It is advisable to keep the cooking water after you have cooked the spinach since it can be used as a condiment for risottos and soups, like a broth. If you have not salted the water, you can also use it for the irrigation of your ornamental plants.
Classic spinach omelette
Let's start fromclassic recipe.
- 4 organic eggs
- 150 grams of spinach which corresponds to about 5 bunches
- 50 grams of Parmesan
- A handful of pine nuts
- Salt and pepper
- Extra virgin olive oil
To prepare the classic spinach omelette, you will need:
- Clean the spinach thoroughly then put them to wash in plenty of water, do it several times.
- After draining the spinach, put them to cook over medium heat for about 7 minutes in a non-stick pan with a lid, adding a drop of oil.
- Remove the spinach from the pan and let it cool.
- In a glass bowl, pour the eggs, grated Parmesan, pine nuts, salt, pepper and mix until all the ingredients are well combined.
- Now add the spinach and mix again.
- Heat the oil in a non-stick pan.
- As soon as the oil is hot, pour the mixture and cook over low heat for about 3/4 minutes.
- With the help of a lid, turn the omelette and finish cooking on the other side for another 3 minutes.
- Before removing the spinach omelette from the heat, make sure it is golden brown: just raise it with a spatula.
- When cooked, lay the spinach omelette on absorbent paper.
Serve the spinach omelette lukewarm or cold.
Light spinach omelette
The versionlightit's even easier to prepare. Just make a few cuts! For thelight spinach omeletteused:
- 4 eggs, of which 3 whole and 1 egg white
- 200 gr of spinach
- salt and pepper
- pine nuts (optional)
First, sear the spinach in a pan, adding very little water. Monitor cooking because, beingwithout oil, spinach may burn more easily. Cook with lid.
When the spinach is cooked, drain and let it dry in the colander. Chop the spinach coarsely.
Aside, beat the eggs using only 3 whole eggs and only one of the egg white (the white part). Salt and pepper.
Add the spinach to the egg and possibly the pine nuts.
Heat a non-stick pan. To prevent the omelette from sticking, grease a kitchen napkin with oil and rub the bottom of the pan. The pan should be just lightly and imperceptibly greasy.
This process should be repeated weekly to protect the non-stick layer of the pan, non-stick cookware manufacturers recommend doing this!
Cook the light spinach omelette (without oil) in the non-stick pan. You can also cook in the oven but the process may be slower if you don't have a convection oven.
To shorten cooking times further, place a lid on the non-stick pan.
Spinach and potato omelette
Therespinach and potato omeletteit can be prepared both thick and light, then cookedwithout oil in a non-stick panor in the oven with ventilated function.
Cook the spinach as described in one of the previous recipes (so you choose whether with or without oil).
Boil the potatoes or, you can use baked potatoes or leftover fried potatoes. In fact, omelettes are very convenient because they allow us to take advantage of many kitchen leftovers.
Beat the eggs, add salt and pepper and add the ingredients (potatoes and spinach). Cook, as indicated in the previous recipes.
- 4 eggs
- Spinach 100 gr
- 1 large potato
Optional ingredients: extra virgin olive oil for frying or cooking in the oven. Butter or oil to sauté the spinach and cook it before cutting, drying and adding to the eggs. Grana padano or parmesan, mozzarella and pine nuts.
Spinach and mozzarella omelette
In allrecipesviews you can add finely shredded mozzarella and scrupulously dried. Mozzarella is rich in liquids, so if you do not want an omelette that is too moist, you are forced to buy scamorza or mozzarella (including buffalo mozzarella) but which you will have to cut and "drain" (dry) for many hours before the recipe.
Oven-baked Spinach Omelette
All the recipes seen previously could include cooking in the oven. The times I can give you are only indicative because each oven has different cooking times and ventilation power. I have changed 3 ovens in my life and, each time, it is as if I had to learn to cook from scratch. The last oven purchased provides 4D ventilation with a maximum temperature of 250 ° C. In my oven, to cook a spinach omelette made with 4 hours, 10 minutes would be enough with ventilation and 210 ° C.
If you have a classic convection oven, you can try cooking the omelette for 15 minutes at 180 ° C. If you have an oven with static cooking, you should extend the cooking time and go up to 25 minutes.
Before removing the omelette from the oven, test the humidity by sticking a spaghetti or a toothpick into the dish.
Please note! To have a little flavor, even theOven-baked Spinach Omelettewant a drizzle of oil. Grease the pan and add a tablespoon of oil to the same eggs.
If you want to reduce the calorie content, try the light spinach omelette recipe or consider purchasing an air fryer.
Spinach and ricotta omelette
For the spinach and ricotta omelette, pruned follow the instructions seen above, choose therecipethat you prefer and add two tablespoons of ricotta directly into the eggs and, when you add the spinach, be careful to mix the ingredients well.