Creamed Spinach Omelet Recipe

Be the first to write a review

Rate recipe

Spinach adds a plateful of beautiful color and flavor that sparks interest and appetites alike.—Jo Ann Van Kesteren, Onancock, Virginia

This recipe is:

Quick

[X]

Rate Creamed Spinach Omelet Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Creamed Spinach Omelet Recipe

Prep/Total Time: 20 min.

Yield: 1 Servings

20 20

Ingredients

1-1/2 cups loosely packed sliced fresh spinach
1 tablespoon butter, divided
1 tablespoon all-purpose flour
3 to 4 tablespoons milk, divided
Pinch salt
2 eggs
Salt and pepper to taste

Directions

In a skillet, saute spinach in 1/2 tablespoon butter for 1 minute, stirring constantly. In a small bowl, stir flour, 2-3 tablespoons milk and salt until smooth. Add to spinach; cook and stir until thickened, about 1 minute. Set aside and keep warm.
In another bowl, whisk eggs, salt, pepper and remaining milk. In another skillet over medium heat, cook egg mixture in remaining butter. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spread spinach mixture over half of the omelet. Fold omelet in half and transfer to a warm platter. Yield: 1 serving.

Nutritional Facts 1 serving (1 each) equals 316 calories, 23 g fat (11 g saturated fat), 462 mg cholesterol, 446 mg sodium, 11 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Creamed Spinach Omelet in Country Woman July/August 1996, p11