Description
A quick and delicious spinach and cheese omelette made with fresh spinach, creamy cheddar cheese, and seasoned eggs. This easy stovetop recipe is perfect for a nutritious breakfast or light meal.
Ingredients
Scale
Omelette Base
- 3 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Vegetables
- 1 cup fresh spinach leaves
Dairy
- 1/4 cup shredded cheddar cheese
- 1 tablespoon butter
Instructions
- Prepare the egg mixture: In a bowl, whisk together the eggs, milk, salt, and black pepper until smooth and well combined.
- Heat the skillet: Place a nonstick skillet over medium heat and add the butter. Allow it to melt completely and start to bubble slightly.
- Cook the spinach: Add the fresh spinach leaves to the skillet and cook for approximately one minute, stirring occasionally, until the spinach has wilted.
- Pour in the eggs: Pour the egg mixture evenly over the wilted spinach in the skillet. Let it settle without stirring for a few seconds.
- Cook the omelette edges: As the edges begin to set, gently lift them with a spatula while tilting the pan to let the uncooked egg flow underneath for even cooking.
- Add the cheese: When the omelette is mostly set but still slightly runny on top, sprinkle the shredded cheddar cheese over one half of the omelette.
- Fold and finish cooking: Fold the other half of the omelette over the cheese and cook for another minute until the cheese has melted and the omelette is fully set.
- Serve: Carefully slide the omelette onto a plate and serve immediately while hot.
Notes
- Use fresh spinach for the best flavor and texture.
- For a fluffier omelette, separate egg whites and beat them before folding in yolks.
- You can substitute cheddar cheese with your preferred type such as mozzarella or feta.
- Cook on medium heat to prevent browning or burning.
- Serve with toast or a side salad for a balanced meal.
