Traditional recipes

Omelette with spinach and tomatoes

Omelette with spinach and tomatoes

This omelet is ideal for the whole family. Easy to prepare, with fresh ingredients, it is to everyone's taste.

  • 6 eggs
  • 2 spinach hands
  • One tomato
  • Salt pepper Basil For decoration: prosciutto or ham and Parmesan olive oil

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Omelette with spinach and tomatoes:

In a pan with a metal handle we put a little olive oil and then the spinach. Heat the spinach for 2 minutes until it beats the eggs, add salt and pepper. Add eggs and let the omelette fry for about 2-3 minutes, cut the tomatoes into thin slices and place them over the omelette. Put the omelette in the preheated oven at 200 degrees until golden brown. Garnish with thin slices of prosciutto, parmesan and a few basil leaves.

Serve with a tomato salad and homemade bread.


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(5 points / total votes: 15)

Mariana 8 years ago - 4 March 2009 17:44

Re: Spinach with tomatoes

It looks good and tasty. I think, but instead of rice I can make fasting dumplings ?? how would it work? Not good? with egg! or small dumplings at all! For me it's a great idea, thank you very much!

ramisimion 8 years ago - 29 July 2009 22:33

Re: Spinach with tomatoes

Thanks Cara for recipe! Ioana, you had a great idea to add curry, it gave it a very good taste. Now I am going to prepare the Transylvanian spinach, honestly I haven't eaten since I was a child when I went on holiday to Fagaras. I am very happy that there are many Transylvanian recipes on your site, I really like them and I find out how they are cooked. Thanks a lot!

bibi 7 years ago - 31 March 2010 10:43

Re: Spinach with tomatoes

I hate spinach, but that looks really good
Last night I ate spinach and I really didn't like it but I'm sorry I didn't see the recipe sooner

Ioana 7 years ago - 31 March 2010 11:42

Re: Spinach with tomatoes

bibi, this spinach has an Indian flavor, I hope you like it if you ever do it

bibi 7 years ago - 31 March 2010 12:20

Re: Spinach with tomatoes

I don't do it, maybe my mother doesn't even know how to make tea) yes, I'll do it after Easter, I'm sure it will be good

nely 6 years ago - 11 February 2011 10:46

Re: Spinach with tomatoes

I will try and make it I hope it will be good

Anne 6 years ago - 2 March 2011 15:33

Re: Spinach with tomatoes

I really like spinach. I tried this recipe today and it turned out very well! Thanks for the recipe.

Mari Ana 6 years ago - March 4, 2011 5:59 PM

Re: Spinach with tomatoes

I think I'll buy spinach all year round. I found baby spinach at Selgros and this week I made spinach with tomatoes, crowned with spinach and telemea. I didn't really get the spinach recipes, but with your help I am now a specialist.

dana 6 years ago - 17 May 2011 13:32

Re: Spinach with tomatoes

I will try too.deliciosssssssssssssssss

andreea 6 years ago - 4 July 2011 15:01

Re: Spinach with tomatoes

super good
all the recipes from you are delicious

Andreea Manole 5 years ago - March 28, 2012 16:39

Re: Spinach with tomatoes

That's all I do. I hate that way of making spinach and some kind of flour mixture. or something like that . That's the best. or for those who love lemon, instead of yogurt they can chop a little lemon which gives a bestial aroma! Kisses !

Diana 4 years ago - 1 May 2013 12:18

Re: Spinach with tomatoes

I don't have spinach, would I like to make the recipe with leurda?
what do you say would work

dana 3 years ago - 7 January 2014 14:42

Re: Spinach with tomatoes

I "executed" the food with spinach and tomatoes this afternoon, it was delicious and light. I added about three sliced ​​artichokes and at the end, to keep the Indian tone, I sprinkled green coriander leaves.
Thanks for the recipe, I will repeat it!


Other Food Filters

Spinach is a very nutritious food, which should be consumed constantly, both by adults and by adults.

Spinach is ideal for a vegetarian diet or on fasting days, especially in the spring when we find it on.

Pasta with sun-dried tomatoes and spinach is delicious due to the flavor of sun-dried tomatoes and spinach. Their color but also their nutritional intake.

The spinach omelette is one of the most successful breakfasts for the whole family, gathering all the necessary vitamins and minerals.

Spinach puree tart is on our list of favorite foods. I invite you to discover a simple recipe with a spectacular result.

Florentine spinach is a food suitable for hot summers because it can be served cold, keeping its flavor. Interesting combination.

A child's whims make you very inventive in the kitchen. So, in order to succeed in making my little girl pop the wonderful spinach.


  • For the yellow one, add an egg to 100 gr of flour.
  • For the red one I put 3 tablespoons of beet juice, an egg +200 gr of flour.
  • For the green one I put 3 tablespoons of boiled spinach, an egg +200 gr flour.
  • For the black one an egg, a black sepia sachet, + 150 gr flour.
  • Ingredients for the sauce:
  • 200g sour cream for cooking, 4 tablespoons grated cheese and a tablespoon of butter.

How do we prepare the recipe for colorful pasta with beets, spinach and black cuttlefish with sour cream sauce?

First make the dough for each, from the ingredients given to each color. A hard dough should result, then each ball is wrapped in foil and left on the table to rest for 30 minutes.

During this time the dough relaxes and will spread more easily.

Spread the yellow dough on the table sprinkled with flour, then put colored strips over it and spread it once more.
Cut circles and form the flower as in the photo.

Colored pasta with beetroot, spinach, cuttlefish black

The dough should not be stretched very thinly.
Put the pasta obtained on the tray and then freeze it, and when it is frozen you can put it in bags.

200 gr of sour cream for cooking, 4 tablespoons of grated cheese and a tablespoon of butter are put on the fire until the cheese melts.
Remove from the heat and immediately add an egg yolk and mix until all the yolks are incorporated.
Boil the pasta in salted water for 6-7 minutes, drain and then put over the sauce.
I learned this recipe here in Italy and it is my favorite.

Do not boil pasta too badly must be stronger.

When spreading the paste, do not make it very thin because it does not stick to the shape.

Pasta colored with beets, spinach

You can cut colorful geometric shapes and put over the yellow paste: circles, stars, so you will get different colored pasta.

The recipe and photos belong to Gigi Vulturu and participate with this recipe in the Great Winter Contest 2019: cook and win


Recipe of the day: Omelette with spinach and tomatoes

Omelette with spinach and tomatoes from: eggs, hot peppers, onions, tomatoes, spinach, green onions, cheese, salt, pepper.

Ingredient:

  • 2 eggs
  • 1 hot pepper
  • ¼ onion
  • 1 red
  • 1 handful of spinach
  • 1 green onion
  • ½ cup of cheese
  • salt and pepper to taste
  • avocado and sauce, for serving

Method of preparation:

Prepare all the ingredients.

Add a little oil to the pan and heat very well, add the chopped pepper and onion.

After 2-3 minutes, add the tomatoes and spinach leaves.

While the vegetables are cooking, beat the eggs in a bowl.

Cook the vegetables to taste, then spread in the pan.

Add the beaten eggs so that they cover the vegetables. And then add chopped green onions, salt and pepper to taste.

When the bottom of the omelet is cooked, turn it over. Cook on this side and then sprinkle with cheese.


OMLET WITH SPINACH

The omelet for breakfast is just something simple, good, tasty & a few extra ingredients bring it extra flavor and flavor.

INGREDIENT:

250 g baby spinach
2 tablespoons olive oil
2 slices of bacon
1 clove of garlic
1 tablespoon sour cream
Beat 4 eggs
1 teaspoon grated Parmesan cheese
2 sliced ​​mozzarella slices
salt
pepper
1 large tomato to serve

Heat in a pan in which I heated the olive oil, the bacon and the garlic cut in half, until it turns golden. Remove the bacon and garlic from the pan. We keep a few spinach leaves, and we harden the rest for a few minds, until they become soft. Remove the spinach, drain the oil and place it on a plate. We keep it warm until the omelet is ready.

In a bowl, mix eggs with sour cream, parmesan, mozzarella, salt and pepper. Pour the beaten eggs in the same pan in which we hardened the spinach, sprinkle the spinach leaves and fry the omelette until golden brown on both sides, so that it looks like a pancake.

Put the omelette on a plate, fill half of it with the spinach and tomato slices, then cover with the other half the filling and serve while it is still hot.


Omelette with spinach and ricotta

It cooks in five minutes, and the taste will conquer you on the spot.

ingredients

1 hand fresh spinach leaves

How to prepare omelette with spinach and ricotta

In a large bowl add eggs, milk or water and season with salt and pepper. Mix everything very well until you get a homogeneous composition.

In a large frying pan add two tablespoons of butter and spinach. Saute it well, then take it out on a plate. Add the rest of the butter to the pan and let it melt, then add the beaten eggs. Let the egg cook for a minute, over low heat and while it is still not done in the middle, add the cheese and spinach.

Carefully turn the omelet over to the other side with a spatula. When well done, remove the omelet on a plate.

How to serve omelette with spinach and ricotta

Serve the omelet as such or with a salad or a slice of toast.


Spaghetti with spinach and tomatoes

When you are in Italy, eat like the Italians! It is not like that?! & # 128578 Ever since I arrived in Milan, I've been eating pasta hard! I am not at all used to eating pasta so often, but they are made easily, quickly, there are a lot of types of pasta here and they are also cheap.

It's true that I was kind of & ldquofortada & rdquo by the circumstances to keep this pasta-based diet. I am a little disappointed to notice that in stores there is not the same variety as in Bucharest, when it comes to greens, vegetables and fresh fruits. Not only are there a lot of types of vegetables and fruits that are completely missing, but they are also 3 times the price as in the country & hellip

At home I used to eat pasta once a month, now & helliple I eat 5 times a week! :)) I will have to start doing sports & hellipaltfel all these pastas will seriously damage the figure. & # 128578

The good part is that I started, slowly, slowly, to discover new supermarkets. Even if it is not compared to those in the country, when it comes to the variety of fruits and vegetables, some are really nice and affordable. Just the other day I caught some super offers for fresh spinach, valerian, salad mixes and arugula. Also, canned legumes and beans are extremely cheap! Even cheaper than in the country. So, I can't wait to eat some hummus, I'm tired of pasta! & # 128539

But I will tell you more about my experience in Milan, in the new Travel section of the blog. I will tell you how to find your rent here, how the transport system works in the city, which are the best supermarkets and last but not least, which are the coolest bars and restaurants! & # 128578

Let me now return to this recipe spaghetti with spinach and tomatoes & hellip, the simpler it is, the more delicious it is! I loved it! The good part is that you don't have to dirty a lot of dishes. All the preparation is done in the same pot in which they cooked the pasta. I hope you enjoy!



Frittata is a dish that we make when we feel like a hearty breakfast, but which can be made in one bowl.
What is frittata: it is a specific Italian dish and it actually means "fried", ie any variant of fried eggs and mixed with something. But we like the Spanish version, which has potatoes and eggs as basic ingredients. It is, so to speak, an omelette with potatoes in the oven. The nice part is that this dish is very versatile. As a result, we can prepare it with whatever ingredients we want or have around the house.
Today I propose a variant in which I added frozen spinach, cheese and some cherry tomatoes that were a bit withered. That's how I saved them from being thrown away.
This breakfast recipe is the first in a complete menu that E.ON proposed to me to create for you. All dishes will be with simple ingredients and easy to procure.
Below I leave you the detailed recipe and pictures step by step to get the perfect omelette.

Ingredients (for 4 servings - a pan of 26-30 cm that can be placed in the oven):
4 medium potatoes
8 eggs
200 g frozen spinach - leaves (if we do not have or do not like sapancan, we can replace it with our favorite greens - green onions, parsley, etc.)
200 g cheese - you can put more or less cheese, depending on your preferences
You can also use your favorite cheese (telemea, kneaded cheese, cheese). I used goat cheese
A few cherry tomatoes - optional
3-4 tablespoons of oil
Salt
Pepper
How do we proceed:
Boil the peeled potatoes in salted water (we can boil them the day before)
Put the oil in a pan, then add the peeled and sliced ​​potatoes and brown them a little.
Add the pieces of frozen spinach to the pan, wait for it to thaw and mix it with the potatoes.
Beat eggs for an omelet, then season with salt and pepper
Add the eggs over the potatoes with spinach, and on top we put the cheese and the tomatoes cut in half
Let it simmer for 2-3 minutes, then put the pan on the first shelf of the preheated oven at 200 degrees, grill function or heat from above, for 15 minutes
If we want to make it drier, we leave it for another 3-4 minutes, but we still check it after 15 minutes.

1 2 3 4 5

Remove from the oven and portion. We can serve it with a glass of yogurt.