Description
A delicious and fluffy Spinach and Cheese Omelette that is easy to make and packed with flavor.
Ingredients
Scale
- 3 large eggs, preferably free-range or organic
- 1 packed cup fresh spinach (about 1.5–2 oz or 40-50g), washed and dried
- 1/3 cup shredded cheese (Cheddar, Gruyère, Monterey Jack, Mozzarella, Fontina, Feta, or Goat cheese)
- 1 tablespoon milk or water (optional)
- 1 teaspoon butter or olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- Optional: pinch of nutmeg, minced garlic, or finely chopped shallots
Instructions
- Prepare the Spinach: Use fresh spinach raw or wilt it in a skillet.
- Whisk the Eggs: Crack eggs into a bowl, add milk or water, salt, and pepper, and whisk until combined.
- Heat the Pan: Preheat a non-stick skillet over medium heat.
- Add Fat: Melt butter or olive oil in the hot pan.
- Cook the Eggs: Pour in the egg mixture and let it set, lifting edges to allow uncooked egg to flow underneath.
- Add Fillings: Sprinkle spinach and cheese over one half of the omelette.
- Fold the Omelette: Carefully fold the unfilled half over the filled half.
- Finish Cooking: Cook until cheese is melted and omelette is cooked to your liking.
- Serve: Slide the omelette onto a plate and serve immediately.
Notes
- Ensure spinach is dry to prevent a soggy omelette.
- Do not over-whisk the eggs to maintain a tender texture.
- Cover the pan for gooey cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 omelette
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 300mg