Spinach Cheese Omelet
A light, protein-packed breakfast featuring tender sautéed spinach folded into a fluffy, golden omelet with melted cheese.
Ingredients
- •8 large eggs
- •4 cups fresh baby spinach leaves
- •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
In a medium skillet, melt 1 tablespoon of butter over medium heat and add the baby spinach and minced garlic. Sauté for 2-3 minutes until wilted, then remove from the pan and set aside.
- 2
In a large bowl, whisk together 2 eggs, 1/2 tablespoon of milk, a pinch of salt, and a pinch of pepper for each individual omelet.
- 3
Wipe the skillet clean and melt a small knob of butter over medium-low heat.
- 4
Pour the egg mixture into the pan and tilt to coat the bottom evenly. Let the eggs set for about 1-2 minutes until the edges are firm but the center is still slightly moist.
- 5
Spread a portion of the sautéed spinach and a sprinkle of cheese over one half of the omelet.
- 6
Using a spatula, carefully fold the other half over the filling and cook for another 30 seconds until the cheese is melted.
- 7
Slide the omelet onto a plate and repeat the process for the remaining three servings.
💡 Chef tips
- Ensure you squeeze any excess liquid out of the sautéed spinach before adding it to the omelet to prevent a soggy texture.
- For a lower-fat version, you can substitute the butter with a light coating of olive oil spray.
- You can prepare the spinach mixture in advance and store it in the refrigerator for up to two days to make breakfast prep faster.
✅ How it should turn out
The finished omelet should be golden-brown on the outside with a light, airy texture and a warm, gooey center of melted cheese and savory spinach.