Description
A quick and delicious Spinach and Cheese Breakfast Omelette perfect for a nutritious start to your day. This recipe combines fresh baby spinach sautéed lightly and mixed with flavorful cheddar or feta cheese folded into fluffy eggs, seasoned with herbs and spices for an easy, wholesome breakfast.
Ingredients
Scale
Egg Mixture
- 4 fresh eggs
- 2 tablespoons milk or cream
- Salt, to taste
- Pepper, to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Vegetables and Cheese
- 1 cup fresh baby spinach (roughly chopped)
- 1/4 cup shredded cheddar or feta cheese
- Fresh herbs such as chives or parsley, chopped (for garnish)
Cooking Fats
- 1 teaspoon olive oil or butter
Instructions
- Prepare the Ingredients: Wash the fresh baby spinach thoroughly and roughly chop it. If you use frozen spinach, ensure it is fully thawed and squeezed dry to remove excess water.
- Whisk the Eggs: Crack the eggs into a bowl and add the milk or cream. Season with salt, pepper, garlic powder, and onion powder. Whisk vigorously until the mixture is well combined and slightly frothy.
- Cook the Spinach: Heat a non-stick skillet over medium heat and add the olive oil or butter. Once hot, add the spinach and sauté for 1-2 minutes until wilted. Remove the spinach from the skillet and set aside.
- Make the Omelette Base: In the same skillet, pour the whisked egg mixture. Let it cook undisturbed for about 1-2 minutes until the edges begin to set and become slightly firm.
- Add Spinach and Cheese: When the eggs are mostly set but still slightly runny on top, evenly spread the sautéed spinach over one half of the omelette. Sprinkle the shredded cheese on top of the spinach.
- Fold and Finish Cooking: Carefully fold the omelette in half, covering the spinach and cheese. Cook for another minute or until the cheese melts and the eggs are fully cooked but still tender.
- Serve: Gently slide the omelette onto a plate and garnish with fresh herbs or additional cheese if desired. Serve immediately while hot.
Notes
- Use fresh baby spinach for a fresher taste; frozen spinach works well if properly thawed and drained.
- Feel free to substitute cheddar with feta for a tangier flavor.
- For a fluffier omelette, separate the egg whites and yolks, whisk whites to stiff peaks, then fold them gently with the yolks.
- Serving size is 2 omelettes; adjust ingredients accordingly for more servings.
- This omelette can easily be customized with additional veggies like mushrooms or bell peppers.
