Spinach Omelette (Mexican Enchilada Style)

Spinach Omelette

My best friend loves Mexican food.  I am not too fond of it but he is my only family here, so I never say “no” to him every time he invites me to dinner (which is always to a Mexican restaurant).

I remember almost 2 years ago, one of his friends ordered a Spinach Enchilada.  A few weeks ago, I started asking him to order it since I love spinach.  I eat a spinach omelette at least 2x a week, but I made a twist to this dish and replaced the corn tortilla with eggs for less carbs and because I love eggs.

Spinach is a vegetable that prevents heart attacks, has neurological benefits, bone mineralization, is anti-ulcerative, has anti-cancerous property, and gives skin some protection.  It is also good for the eyes, nervous system, cardiovascular disorders, and good for the  bones.  It is a good source of potassium, manganese, zinc, magnesium, iron and calcium

A half a cup of frozen, chopped , cooked, boiled, drained, without salt spinach has 32 calories, Potassium 286.9mg and Carbohydrates 4.6g, Vitamin A 229%, Vitamin C 3%, Calcium 15% · Iron 10%.

Here is my version of the Mexican Spinach Enchilada in an omelette. I added a pinch of turmeric to the spinach (and also to the scrambled egg) because of it’s anti-inflammatory properties. I also topped it with some salsa to give it the Mexican twist.  But both are totally optional (and not included in the calorie count below).

 

Ingredients

For the Spinach Saute

spray cooking oil

1/2 cup – defrosted and drained Spinach

1 clove garlic – minced

1/4 medium onion – sliced

salt and pepper to taste

1 tablespoon sour cream or Mexican Crema or Neufchatel (light cream cheese)

1-2 tablespoons salsa or marinara sauce for topping (optional)

For the Scrambled Eggs

2 eggs, beaten

pinch of turmeric (optional)

salt and pepper to taste

spray oil

 

Directions

Heat the pan in medium heat. Spray pan with oil. Add the onions and cook until transparent.  Then add the garlic and cook for 1-2 minutes. Add the spinach & saute’.  Cook for about 3-4 minutes or until all the flavors combine.  Add the sour cream (or Mexican Crema or cream cheese). Cook until the sour cream is completely mixed.  Set aside.

Heat another pan in medium and spray with oil. Pour scrambled egg and cook until the bottom starts to set, around 2-3 minutes.  Add the sauteed spinach to one side of the cooked scrambled egg.  Slowly fold the other half (the side without the spinach) over and cook for another 2 minutes or until the egg is fully cooked.

Transfer to a plate and top with warmed salsa or marinara sauce.

 

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