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  • Baby spinach, firmly packed
  • Grated Parmigiano-Reggiano cheese
  • Eggs
  • Canola oil
  • Unsalted butter
  • Freshly ground pepper
  • Canola cooking spray

Print This Recipe


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People successfully losing weight and keeping it off eat breakfast. In the National Weight Control Registry, 78 percent of the participants report eating breakfast as one important strategy to help them maintain their weight loss.

April 5, 2016  |  Issue #603

French-style Spinach and Cheese Omelette

French Omelette

A Something Different Recipe
Developed by Dana Jacobi

A healthy breakfast is the perfect opportunity to start your day off on the right track. This French-style omelet is fluffy and golden with the rich flavor of Parmesan cheese and sautéed spinach. Eggs provide protein and B vitamins and at only 80 calories each, they’re an easy, healthy meal option. Make the recipe as is, or mix it up with leftover veggies.

Makes 1 serving.
Per serving: 278 calories, 21 g total fat (8 g saturated fat),
3 g carbohydrate, 18 g protein, 1 g fiber, 341 mg sodium.

Ingredients

  • 2 cups baby spinach, firmly packed
  • 2 Tbsp. grated Parmigiano-Reggiano cheese
  • 2 large eggs
  • 1 Tbsp. cold water
  • 1 tsp. canola oil
  • 1 tsp. unsalted butter
  • Freshly ground pepper
  • Canola cooking spray


Directions

In dry, medium skillet over medium-high heat, cook spinach, stirring often until leaves collapse and spinach is tender, about 4 minutes. Cool spinach on plate, then squeeze out most of its moisture. Finely chop spinach and place in small bowl. Place cheese in another bowl.

Using fork, beat eggs, water and 3 or 4 grinds pepper just until egg yolks and whites are combined. Set aside.

Set omelette pan or skillet with 7-inch bottom over medium-high heat for 1 minute. Coat pan lightly with cooking spray. Add oil and butter, lifting and swirling pan to coat lower sides. When butter stops foaming, pour in eggs. Using flexible spatula, push edges of set egg toward center of pan so unset eggs flow out. When top of omelette still has some unset egg in center, slide pan off heat. Sprinkle on cheese. With handle toward you, arrange spinach across center of omelette.

Returning pan to heat with handle toward you, immediately use spatula to fold third of omelette near you over center. Lift, jerk sharply and tilt pan away from you so omelette slides forward. Using spatula, roll omelette over and slide it onto plate with seam side down. Serve immediately.

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