Spinach Omelette is highly recommended for those on Keto diet as it is high on carbs. Prepared with eggs, fresh spinach, spices and herbs it’s the perfect dish for a filling and hearty breakfast
An omelette is made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled eggs). Keto Diet includes Spinach Omelette as a must have as it combines carbs and fat. It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), Cheese, onions, or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream or water.
Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine. One is an omelette with fresh herbs (parsley, chives, and tarragon) and another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus, spinach, sorrel or varieties of truffles. The ‘kirsch omelette’ (or rum omelette) is a sweet omelette made with sugar and liquor, either kirsch or rum. The omelette is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelette and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelette, attributed to a royal cook of Prussia, is made with apples and brown sugar glaze.
Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high) heat and is supposed to be golden brown or ‘unbrowned or very lightly browned’ on the outside and soft on the inside (though variations are possible). According to some American cookbooks reflecting high-end restaurant practices, a ‘French Omelette’ should be unbrowned, cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking.
Spinach is a leafy green flowering plant native to central and western Asia. Its leaves are a common edible vegetable consumed either fresh or after storage using preservation techniques of canning, freezing or dehydration.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 1 Cup – Fresh Spinach (Chopped)
- 1 Slice – Cheese
- 1 Tbsp – Butter
- 1 – Small Onion (Chopped)
- 1 – Fresh Green Chilly (Chopped)
- Salt To Taste
- ½ – Small Tomato (Chopped)
- 2 – Eggs
- 1 Tbsp – Coriander Leaves (Chopped)
Preparing Spinach Omelette:
- In a bowl, break two eggs and beat them properly
- Add coriander leaves
- Beat the eggs, set aside
- In a pan, add butter and fresh spinach
- Saute well and let the spinach shrink
- Once the spinach is half cooked, add onion, and green chilli, saute well
- Add tomatoes and transfer the beaten eggs into the pan
- Mix well, add a slice of cheese on top of the omelette
- Fold the omelette to cover the cheese, cook on medium flame from both sides
- Serve hot with butter toast or garlic bread
The earliest omelettes are believed to have originated in ancient Persia. According to ‘Breakfast: A History’, they were ‘nearly indistinguishable’ from the Iranian dish Kookoo sabzi.