Spinach Cheese Omelet
A light, protein-packed breakfast featuring tender sautéed spinach and melted, gooey cheese folded into a perfectly golden omelet.
Ingredients
- •8 large eggs
- •4 cups fresh baby spinach, washed and stems removed
- •1 cup shredded sharp cheddar or mozzarella cheese (115g)
- •2 tablespoons unsalted butter
- •2 tablespoons whole milk
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1 clove garlic, minced
Instructions
- 1
Place the baby spinach in a non-stick skillet over medium heat with a small knob of butter and the minced garlic, sautéing until just wilted, about 2 minutes; remove from the pan and set aside.
- 2
In a medium mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy.
- 3
Heat a 10-inch non-stick skillet over medium-low heat and melt 1/2 tablespoon of butter, swirling to coat the bottom.
- 4
Pour 1/4 of the egg mixture into the pan, tilting it to ensure the bottom is evenly covered.
- 5
As the eggs begin to set, use a spatula to gently lift the edges, allowing the uncooked egg to flow underneath.
- 6
Once the top is nearly set but still slightly moist, sprinkle 1/4 of the sautéed spinach and 1/4 cup of cheese over one half of the omelet.
- 7
Fold the omelet in half, slide it onto a plate, and repeat the process for the remaining three servings.
- 8
Serve immediately while the cheese is warm and melted.
💡 Chef tips
- To prevent watery omelets, ensure you squeeze any excess moisture out of the sautéed spinach before adding it to the eggs.
- For a richer flavor, use a mix of Gruyère and sharp cheddar cheese.
- If preparing for a crowd, keep finished omelets warm on a baking sheet in a low-temperature oven (200°F/95°C) for up to 15 minutes.
✅ How it should turn out
The finished omelet should be golden-brown on the outside with a soft, fluffy interior and a savory, melted cheese center that pairs perfectly with the earthy spinach.