Spinach Cheese Omelet
Start your morning right with a fluffy, folded omelet packed with tender sautéed spinach and melted cheese.
Ingredients
- •8 large eggs
- •2 tablespoons whole milk
- •2 cups fresh baby spinach, roughly chopped
- •1 cup shredded cheddar or Swiss cheese
- •2 tablespoons unsalted butter
- •1/4 teaspoon salt
- •1/8 teaspoon freshly ground black pepper
Instructions
- 1
Crack the eggs into a medium bowl, add the milk, salt, and pepper, and whisk vigorously until well combined and slightly frothy.
- 2
Melt 1 tablespoon of butter in a non-stick skillet over medium heat.
- 3
Add the chopped spinach to the skillet and sauté for 2 minutes until wilted, then transfer to a small bowl.
- 4
Wipe the skillet clean and return it to medium heat, melting the remaining tablespoon of butter and swirling to coat the bottom.
- 5
Pour a quarter of the egg mixture into the pan, tilting to cover the bottom evenly.
- 6
Let the eggs cook undisturbed for about 2 minutes until the edges begin to set, then gently lift the edges with a spatula to let uncooked egg flow underneath.
- 7
Sprinkle a quarter of the sautéed spinach and a quarter of the shredded cheese over one half of the omelet.
- 8
Carefully fold the other half of the omelet over the filling, slide it onto a plate, and repeat the process for the remaining servings.
💡 Chef tips
- Use a truly non-stick skillet to ensure the omelet folds and slides out effortlessly without tearing.
- Chop the spinach finely so it distributes evenly throughout the omelet and doesn't make the texture bulky.
- Serve immediately while the cheese is warm and melty for the best flavor and texture.
✅ How it should turn out
The finished omelet should be golden-yellow on the outside, tender and folded neatly around a core of vibrant green spinach and gooey, melted cheese.