Spinach Omelette Recipe

I absolutely love this recipe because it’s a quick and delicious way to get a nutritious start to my day, with the fresh spinach and onions adding a burst of flavor and the gooey cheddar cheese making every bite irresistibly satisfying. Plus, it’s super easy to whip up, making it perfect for my busy morning routine and keeping me fueled and ready to take on the day!

I adore beginning my day with an energizing and scrumptious breakfast, and this Spinach Omelette is just the thing. With three large eggs for protein and vitamin-packed spinach, it’s healthy and oh-so-satisfying.

I like adding finely chopped onion for a hint of sweetness, and the touch of cheddar makes it positively irresistible.

Ingredients

Protein and healthy fats make these the foundation of the omelette.

Raw spinach: Delivers iron, vitamins, and a fiber boost.

Onion: Provides flavor, along with vitamin C and antioxidants.

Whole milk: Provides creaminess and a hint of calcium.

Cheddar cheese provides protein, calcium, and richness with a taste that is savory.

Liquid gold, or butter: Adding healthy fat and flavor to cooking at low and medium temperatures.

Ingredient Quantities

• 3 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup onion, finely chopped
• 1 tablespoon milk
• 1/4 cup shredded cheddar cheese
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil or butter

Instructions

1. In a bowl of medium size, combine the eggs, milk, and seasonings. Then whisk until the mixture is completely homogeneous and a little frothy, but don’t overdo it.

2. In a non-stick frying pan, put the olive oil or butter and heat over medium.

3. Finely chop the onion, then add to the skillet. Sauté for 2-3 minutes until they are translucent and tender.

4. Add the chopped spinach to the skillet and cook for another 1-2 minutes, stirring now and then, until the spinach has wilted.

5. The onion and spinach in the skillet should be poured over with the egg mixture, tilting the pan to allow for an even distribution of eggs across the skillet.

6. Allow the eggs to cook without disturbance for 1-2 minutes; during this time, the bottom of the eggs should start to firm up, while the top remains a bit runny.

7. Evenly sprinkle the shredded cheddar cheese over the omelette.

8. With a spatula, gently fold the omelette in half, and press down lightly.

9. Cook for an additional 1-2 minutes, letting the cheese melt and the eggs set completely.

10. Plate the omelette and serve right away for a delicious, nutritious breakfast.

Equipment Needed

FAQ

• Q: Can I use frozen spinach instead of fresh spinach?Q: Is it possible to use frozen spinach? A: Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the omelette.
• Q: What type of cheese can I substitute for cheddar?You can use good alternatives to cheddar in this recipe, such as mozzarella, feta, or Swiss cheese.
• Q: How can I make the omelette fluffier?A: Before cooking, beat the eggs very well. Alternatively, you can separate the yolks from the whites, beat the whites to soft peaks, and then fold them back into the mixture for extra fluffiness.
• Q: Can I add other vegetables to the omelette?Without a doubt! Diced tomatoes, mushrooms, or bell peppers are excellent, flavor-enhancing, nutritionally valuable additions.
• Q: What should I do if the omelette is sticking to the pan?A: Confirm that the pan is adequately preheated prior to the introduction of the eggs, and employ either a non-stick pan or a copious amount of olive oil or butter to preclude any sticking.
• Q: Is it possible to make this omelette ahead of time?Though it’s at its best when you’re eating it fresh, make it ahead and refrigerate it for up to 2 days. Reheat it gently in a pan or microwave before serving.
• Q: Can I use egg whites instead of whole eggs?You can indeed opt for egg whites to bring your dish to a lower-fat, lower-cholesterol profile. In place of the 3 whole eggs, use approximately 5-6 egg whites.

Substitutions and Variations

1 cup fresh spinach, chopped → 1 cup kale, chopped
1/4 cup of onion, finely chopped → 1/4 cup shallots, finely chopped
1 tablespoon milk → 1 tablespoon almond milk
1/4 cup shredded cheddar cheese
→ 1/4 cup feta cheese, crumbled
1 tablespoon olive oil or butter → 1 tablespoon coconut oil

Pro Tips

1. Freshness Matters Use the freshest spinach possible for vibrant color and taste. Fresh spinach not only provides better flavor but also retains more nutrients.

2. Room Temperature Eggs Let the eggs sit out for a few minutes before whisking. Room temperature eggs will blend more smoothly with the milk, resulting in a fluffier texture.

3. Even Cooking To ensure even cooking, periodically lift the edges of the omelette with a spatula and tilt the pan to allow uncooked eggs to flow underneath.

4. Cheese Choice While cheddar is delicious, consider mixing cheeses for more complexity. Adding a bit of gruyere or feta can enhance the flavor profile of the omelette.

5. Rest Before Serving Allow the omelette to rest in the pan off the heat for about 30 seconds before transferring to a plate. This will help it set further and makes handling easier.