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Creamed Spinach Omelet

 Creamed Spinach Omelet
Spinach adds a plateful of beautiful color and flavor that sparks interest and appetites alike.—Jo Ann Van Kesteren, Onancock, Virginia
1 ServingsPrep/Total Time: 20 min.

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.

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Creamed Spinach Omelet (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.