Spinach Cheese Omelet
A light, protein-packed breakfast featuring tender sautéed spinach and melted, gooey cheese folded into a fluffy golden omelet.
Ingredients
- •8 large eggs
- •4 tablespoons unsalted butter
- •4 cups fresh baby spinach, washed and stemmed
- •1 cup shredded sharp cheddar or Swiss cheese (115g)
- •1/4 cup whole milk
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 clove garlic, minced
Instructions
- 1
In a small skillet over medium heat, melt 1 tablespoon of butter. Add the garlic and spinach, sautéing for 2-3 minutes until wilted. Remove from heat, drain any excess liquid, and set aside.
- 2
In a medium bowl, whisk together 2 eggs, 1 tablespoon of milk, a pinch of salt, and a pinch of pepper until well combined.
- 3
Heat a non-stick 8-inch omelet pan over medium-low heat and add 1/2 tablespoon of butter, swirling to coat the bottom.
- 4
Pour the egg mixture into the pan. As the eggs set, use a spatula to gently lift the edges, tilting the pan to let the uncooked egg flow underneath.
- 5
When the eggs are mostly set but still slightly moist on top, sprinkle a portion of the spinach and cheese over one half of the omelet.
- 6
Carefully fold the omelet in half over the filling, let it sit for 30 seconds to melt the cheese, then slide it onto a plate.
- 7
Repeat the process for the remaining three servings.
💡 Chef tips
- Ensure the spinach is squeezed dry after sautéing to prevent the omelet from becoming watery.
- For a lower-fat version, you can substitute the butter with a light coating of olive oil spray.
- You can prepare the sautéed spinach in advance and keep it in the refrigerator for up to two days.
✅ How it should turn out
The finished omelet should be golden-brown on the outside, light and fluffy on the inside, with a savory, melted cheese center and vibrant, tender spinach.