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, roughly chopped
- •1 cup shredded sharp cheddar or gruyère cheese
- •2 tablespoons unsalted butter
- •2 tablespoons whole milk or heavy cream
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 clove garlic, minced
Instructions
- 1
In a medium skillet, melt 1 tablespoon of butter over medium heat and add the chopped spinach and minced garlic.
- 2
Sauté the spinach for 2-3 minutes until wilted, then remove from the pan and set aside on a plate.
- 3
In a medium bowl, whisk together 2 eggs, 1/2 tablespoon of milk, a pinch of salt, and a pinch of pepper until well combined.
- 4
Melt a small knob of butter in a non-stick 8-inch skillet over medium-low heat.
- 5
Pour the egg mixture into the skillet, tilting it to coat the bottom evenly.
- 6
As the eggs begin to set, gently lift the edges with a spatula to let the uncooked egg flow underneath.
- 7
When the surface is still slightly moist, sprinkle a portion of the sautéed spinach and cheese over one half of the omelet.
- 8
Fold the omelet in half, slide it onto a plate, and repeat the process for the remaining three servings.
- 9
Serve immediately while the cheese is warm and melted.
💡 Chef tips
- Ensure your spinach is very dry after washing; excess moisture will make the omelet watery.
- Use a high-quality non-stick pan to ensure the omelet folds perfectly without tearing.
- For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture.
✅ How it should turn out
The finished omelet should be golden-brown on the outside with a soft, fluffy interior and a rich, savory center of melted cheese and tender spinach.