Spinach in our country is not so much popular, as, for example, in European countries. In France, it is called "the royal leafy vegetables" grow it wherever there is space. It is not known where he appeared, probably in Persia and the Middle East before our era, that is a very long time.
And then, after many centuries, the Arabs brought it to Spanish shores, so he went to Europe. Further, he has "moved" and in America, where to this day he is very respected and revered. The residents of the US plant has gained immense popularity. Spinach leaves do not differ in such a vivid and expressive taste like other greens or vegetables. They have long kept relatively quickly lose their freshness. So why are they so popular?
It's all about nutrients, and they have a lot of spinach - are proteins, carbohydrates and even fats, unsaturated organic acids, sugars, starch and fiber, lots of minerals and vitamins. Its main value lies in the fact that it contains a protein greater than legumes such as beans and peas.
Even when heat treated spinach stored many vitamins and elements. Undoubtedly, other vegetables and herbs also have valuable properties, but such a rich composition, you will not find anywhere else - the benefit can not be underestimated. Saturate the body with nutrients, spinach toxins and waste, increasing hemoglobin. It helps to saturate the cells with oxygen, stimulates metabolism and energizes your body for the day.
Vitamin omelette
Omelet with spinach - very useful and tasty dish. It can be done in the afternoon, to add them to our dinner, but the most successful is his preparation for breakfast! The fastest way to get to feed themselves and their families omelette useful if you make it to the pan. Such an omelette cooked on a low heat with the addition of butter.
Ingredients:
6 eggs
spinach - 500 grams
Milk - 50 ml
butter - 50 grams
green - ½ bundle
flour - 50 grams
Cooking method:
Spinach for this dish is not necessary to pre-process, it is also not necessary to brown. Wash the leaves, shake off excess water, chopped, and it is ready for use. For the most omelette, mix the egg yolks with the milk, gently push the flour, salt mixture. Finely crumbled herbs, parsley or dill, better, if both types.
Add the greens omletnomu test, and then only enter into the dough proteins. Melt a piece of butter in a pan and pour to your omelet. On medium heat, cook until the point where the bottom grabs, and the top will still be wet. At this point, remove the lid, put the chopped spinach leaves and fold the omelet in half, cover and let propechsya another 5-10 minutes.
Omelet with spinach in the oven
This recipe is designed for preparation of tasty dishes in the oven. Yes, it takes a little more time than if you fry it in a pan. But note that an omelet with spinach, cooked in the oven, will be higher, lush and beautiful.
Ingredients:
spinach - 400 grams
4 eggs
flour - 40 grams
vegetable oil - 50 ml
Garlic - 1-2 cloves
green - ½ bundle
milk - 70 ml
Cooking method:
Wash the spinach leaves thoroughly. It is better to do it in a sieve or colander to glass and then the excess water. If you add the greens omelet, it is also flush with spinach. Suitable parsley, cilantro, dill, and, of course, onion. The more varied will be green, the taste of your omelet will be richer. Sunflower oil lubricate the form in which the plan baking dish.
Just came time to do himself an omelet. In a deep bowl, pour the eggs, whisk them to whisk, add the milk and a little salt, and will not prevent a pinch of ground pepper. Enter the flour. Strong whip is not necessary - most importantly, that the ingredients are well dispersed and get a uniform consistency of the mixture. Spinach cut as finely as possible. In a greased form Put the chopped vegetables, pour the batter on top of the omelet and send in the oven. In 30 minutes you can forget about it. Omelette can get when nicely browned top crust. Chop finely garlic cloves young and turn it out onto another hot dish. Think carefully about this salad dish, drink.
Cheese omelet with spinach and spices
This omelet with spinach in a recipe that includes three kinds of cheese, herbs and spices - it will appreciate all the members of your family, it will appeal to both children and adults. Fragrant and very attractive and seeds scrambled eggs with cheese crust, more like a casserole, is a perfect dinner for the whole family.
Ingredients:
Eggs - 4 pieces
cheddar cheese - 30 grams
parmesan cheese - 30 grams
mozzarella cheese - 50 grams
spinach - 300 grams
Milk - 100 ml
cream - 100 ml
onions - 1 pc
olive oil - 10 ml
butter - 10 grams
Garlic - 1 clove
nutmeg - pinch
sunflower seeds - 1 tbsp
Cooking method:
Turn the oven on to 180
0
C, and while it is warming up, you can go directly to the omelet filling. Put the pan on a piece of butter, poshinkuyte onion and garlic in the pan and cook until clear. Add the finely chopped spinach and cook for about 10 minutes, covered with a lid. In a separate bowl whisk together the eggs, pour in the cream and milk it. Sprinkle with spices and salt, do not forget the nutmeg, it will make your omelette unusual taste and aroma.
Add the spinach dish, the nucleus of sunflower. All three kinds of cheese grate. In omletnuyu mixture Stir in the mozzarella and Parmesan and stir. Put it all in an oven dish, sprinkle with cheddar cheese. Bake at an average temperature of 180
0
C for about 30 minutes. Pulling out of the oven, allow it to stand for 10 minutes on the table. And then you can call all to the table. Bon Appetit!
Spanish omelette with spinach
The recipe for this dish - another fantasy of use spinach in cooking. How else to diversify the already familiar dishes? In fact, in an omelet, you can add a variety of toppings great - meat, vegetable, herb, mushroom. Spanish omelet in its composition is modest, but no less delicious. Try!
Ingredients:
spinach - 300 grams
2 potatoes
6 eggs
a bunch of parsley
bundle of cilantro
10 ml of olive oil
1 onion
a pinch of salt
a pinch of black pepper
Cooking method:
Boil two potatoes "in uniform" to readiness. Cool and remove the peel, cut into slices vegetables. Onion peel and cut into half rings, and then made her zazharku on vegetable oil. Under the water, wash the spinach leaves, shake off them, blot with a towel. Chop them finely with a knife. In a frying pan, add the onion to the spinach leaves first, and then the potatoes. Keep on the fire until the potatoes until browned to a crisp.
Beat eggs in a deep pialki, season with salt, add a pinch of pepper. Finely poshinkuyte herbs - cilantro and parsley - and add it to the eggs. This omletnoy mass pour vegetables, which by this time will have to fry in a skillet. Continue to cook an omelet, cover it with a lid. In total, you will need another 10 minutes, after which it will be possible to lay the table.
If you lead a healthy lifestyle, and you want to eat, we recommend you call your attention to healthy dishes with spinach: in this case, an omelet. It can be prepared by different methods as a very simple - a pan, and using techniques - in Multivarki or in the oven.
You can add to the above components, various toppings, add garnishes omelets, salads, meat dishes - act, experiment, create culinary masterpieces.
Contents:
Omuraysu - Japanese rice omelette
A simplified version of a rice omelet
Crispy rice omelette
Omelette, surprisingly, it refers to a multiple-dishes. We are accustomed to the fact that the scrambled eggs - fried it in a pan or oven baked beaten eggs with milk or flour.
But there is also a Japanese omelette recipe Tomago Yaqui and Spanish snacks Tortilla recipe. In Italy, for example, is very popular frittata (omletnaya casserole), and in Germany the imperial cook an omelet Kayzershmarnn. In almost all ethnic cuisines there omelet recipe. Moreover, any recipe, going beyond the country adapts to different culinary traditions. Not escaped this fate and Japanese rice omelet omuraysu.
Interestingly, omuraysu itself is the result of adaptation to the western traditions of Japanese culture. And in this case there is a metamorphosis of fun. First, the Japanese borrowed the recipe for an omelette, to adapt it to their tastes, and then there were other recipes omelet rice in Japanese. The original recipe for this dish, and its variants, and we will offer.
Omuraysu - Japanese rice omelette
Japan has long been a symbolic omuraysu dish. It is made in recognition of a specific person. Therefore omuraysu - is a kind of culinary message. On top of the omelet with ketchup necessarily draw any patterns or make inscriptions. By the way, this recipe serves Japanese is so varied that there are even specialized in the preparation of his cafe, where do omuraysu with all sorts of fillings and additives, keeping intact only two ingredients - rice and scrambled eggs.
Ingredients:
Boiled rice - 300 grams;
Eggs - 4 pieces;
Chicken - 130 grams;
Fresh mushrooms - 5-6 units;
Onion - head quartered;
Garlic - 1 clove;
Dry white wine - 1 tablespoon;
Canned tomatoes - 200 grams;
Ketchup - 1 tablespoon;
Bouillon cube - half;
Fresh frozen peas - 30 grams;
Bay leaf - 1 pc;
Olive oil;
Salt and black pepper;
Fresh herbs.
Preparation:
All the ingredients are prepared in advance. Chicken fillet cut into small pieces, salt, pepper, stir and leave to marinate. Clean the onion and garlic and shinkuem them. My mushrooms, were dried and cut slices and green peas scalded with boiling water. Canned tomatoes grind into a puree. In a bowl pour raw eggs, add them to the cream, salt and pepper and stir everything together until a light foam.
Now pour in the pan a little vegetable oil and fry the chopped garlic in it. Then put the pan in the chopped onion and fry it until transparent. Following the onions to the pan send pieces of chicken. Once the meat is light, put the mushrooms, pour the wine and simmer everything until the liquid has evaporated. Now add in fried, canned tomatoes, ketchup, bay leaf and stock cubes, stir and put peas. Weight boiled until thick, remove Lavrushka and add salt if necessary.
Now pour this sauce into a saucepan with boiled rice, all carefully mixed and allowed to cool. While filling for omuraysu cools, prepare an omelet. In a roasting pan with non-stick coating, pour a little olive oil, give it burn, and then pour the mixture omletnuyu. Quickly stir it, fry (with one hand!) Omletny thin pancake and remove the pan from the heat. In the middle lay omelet filling and leveling its wide strip from one end to pancake. Now spatula gently poddevat first one free edge of the pancake, turning it into the stuffing, and then a second edge. Cover with a plate of scrambled eggs upside down and quickly overturn the pan to omuraysu was on the plate.
Cover it with a napkin and cotton, compressing laterally, forming a patty. On top of the omelet with ketchup draw arbitrary patterns or do the inscription. Decorate the dish with fresh herbs. Here's a beautiful Japanese omelet we have.
Note:
If you have trouble filling wrapped in an omelet, it can be simply put on a plate and cover with omletnym pancake. And then all of the rules: patterns of decoration from ketchup and fresh greens.
A simplified version of a rice omelet
Recipe adapted to our European tastes, which also retained the main components - boiled rice and scrambled eggs. Perfect for a quick and hearty breakfast, especially if the rice to cook in advance.
Ingredients:
Eggs - 6 pieces;
Rice Dry - 60 grams;
Butter - 2 tablespoons;
Ham - 120 grams;
Black pepper;
Paprika;
Fresh herbs;
Sol.
Preparation:
Rice boiled in salted water, it is thrown back in a colander and wash with cold water. We reserve the rice in a colander, and meanwhile, cut into small cubes or strips ham and finely chop the greens washed and obsushennuyu. Beat the eggs, put them in rice, greens and ham, pepper, salt and mix. In a pan melt the butter and pour the mixture into it omletnuyu. We roast our most Japanese omelette on both sides until golden brown.
Crispy rice omelette
Another recipe is based on the Japanese omuraysu. Approximately so it is cooked in America. Try to cook and you.
Ingredients:
Eggs - 6 pieces;
Pea pods - 150 grams;
Chili - 2 pods;
Boiled rice - half cup;
Peanut butter - 2 tablespoons;
Green onion;
Sol.
Preparation:
Turn on the oven and give it to warm to 180 degrees. Meanwhile, put the pan in peanut butter, add the rice and fry it until crisp condition. Then put the chopped green onion, pea pods and chopped chili pepper (without seeds!). Continue to fry all together for another two minutes, and then pour the beaten eggs. Mixing eggs, cook it in a pan for about a minute, diminish the heat and continue to fry (not disturbing) another five minutes. Then send with omelette pan in the oven, where it bake until golden brown. We serve our Japanese omelet with soy sauce, cut into pieces a la carte.
Note:
Peanut butter may be replaced by cream, and pea pods ordinary peas.
Try to cook Japanese rice omelet or traditional recipe, using a simplified version of it. If you are a fan of Japanese food, or just like rice, whether or not averse to eat sweet omletikom, this dish you will definitely have to taste. The main thing - cook with pleasure. Enjoy your appetite and success in the culinary field!
