Best 4 French Omelet With Spinach Swiss Cheese Recipes

CHEESY SPINACH OMELET SANDWICH

Steps:

• Preheat the oven to 350˚ F. Whisk the eggs in a large bowl with 1/2 teaspoon salt and a few grinds of pepper; whisk in the scallions. Set aside. Melt the butter in a large ovenproof nonstick skillet over medium heat. Add the spinach, season with salt and pepper and cook, tossing to wilt, about 1 minute. Add the eggs to the skillet and move the spinach evenly around with a wooden spoon. Cook until the edges are slightly set, about 1 minute.
• Transfer the skillet to the oven, along with the baguette pieces. Bake until the bread is toasted and the omelet is just cooked through but not browned, 4 to 6 minutes. Arrange the cheese slices over the omelet during the last minute of cooking to melt.
• Slide the omelet out of the skillet onto a cutting board. Spread the mayonnaise-mustard blend on one side of each baguette piece. Cut the omelet into 8 wedges. Fill each baguette piece with 2 omelet wedges and 2 slices of ham. Serve with radishes and olives.

FRENCH OMELET WITH SPINACH & SWISS CHEESE

Steps:

• Whip eggs, liquid and seasonings.
• Melt butter in a 10" non-stick skillet coated with cooking spray over high heat.
• Heat until bubbly.
• Pour egg mixture into skillet.
• Immediately begin shaking the pan while making small, quick stirring motions with the bottom of a fork.
• Remove from heat when eggs no longer run but are still quite moist.
• Add cheese and spinach to top half of omelet.
• Fold in half and invert onto a plate.
• Tuck the thin edges under the omelet if desired.
• Let rest 1 minute.
• Garnish with a dollop of sour cream and a strip of lemon peel.
• Makes one omelet.

BABY SPINACH OMELET

Steps:

• In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
• In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

BAKED OMELET WITH ONION, SPINACH, AND SWISS CHEESE

Steps:

• Preheat the oven to 350°F. Lightly coat an 8-inch square baking pan with butter or cooking spray.
• Beat the eggs, milk, salt, and pepper in a large bowl until well combined. Peel the onion and cut into 1/4-inch pieces. Spread the onion, spinach, and Swiss cheese evenly in the pan, then pour in the egg mixture. Bake for 45 to 50 minutes, or until a knife inserted into the center comes out clean. Remove from the oven and serve immediately.
• food for thought
• Spinach is an excellent source of iron, calcium, chlorophyll, beta-carotene, vitamin C, riboflavin, sodium, and potassium. But keep in mind that fresh spinach loses much of its nutritional value if it's stored more than a few days. Refrigeration slows the effect somewhat, but it is best to use fresh spinach within a couple of days of buying it. Freezing spinach prevents the loss of most of its nutritional value, so frozen spinach is a great choice, too.