Spinach Omelette Recipe

Rating 5.0
| 3
This spinach omelette relies on good cookware - specifically, a non-stick omelette pan or skillet. Fresh spinach and creamy cheese are encased in a fluffy egg base for an easy breakfast for two.
Breakfast
French
9
ingredients
9
steps
30
minutes
Chef Susie is a cookbook author, chocolatier, pastry chef and culinary educator with more than a decade of experience teaching and running an artisan chocolate business, which has been featured on the Food Network. Prior to beginning her culinary career, Chef Susie worked as a TV executive at three of the Big Four networks. She is now the author of three books, the latest based on her award-winning culinary travel blog.

Ingredients

Servings:
2
6
extra large eggs
1/2 cup(s)
whole milk
1 tsp
kosher salt
1/2 tsp
pepper
1
small onion, diced
1/2 cup(s)
sharp cheddar cheese, shredded
1/2 cup(s)
Asiago or Parmesan cheese, shredded
1/2 cup(s)
spinach leaves, shredded
2 tblsp
chopped fresh herbs, divided, see notes

Directions 9 steps | 30 Minutes

Step 1

In a large bowl, whisk all the eggs together. 

Step 2

Add the milk, salt and pepper to the bowl and whisk thoroughly. Set aside.

Step 3

In a non-stick omelette pan or skillet over medium heat, melt the butter.

Step 4

Sauté the onions until softened. Lower the heat to medium-low and transfer half of the onions to a small bowl. Set aside.

Step 5

Pour half of the egg mixture over the remaining onions. Sprinkle half of the cheese over the egg mixture.

Step 6

Spread half of the shredded spinach over the cheese. Sprinkle half of the chopped herbs over the spinach. 

Step 7

Lightly press the spinach leaves and herbs into the egg and cheese as they cook. Cover the pan with a large lid. Cook for 1-2 minutes. 

Step 8

Loosen the edges of the omelette and use a spatula to fold the omelette in half. Cover the pan again and cook for another minute. Gently scoop the omelette onto a plate and place it in a very low oven to keep warm while the next omelet is prepared. Rinse the pan, add the onions, and repeat the process for the second omelette.  

Step 9

Serve warm on a warm plate. Enjoy!


Notes:

  • Herbs such as chive, parsley, tarragon or dill will work well in this recipe. Herbs can also be mixed if desired.

Nutrition Per Serving
View All
CALORIES
557
FAT
37.2 g
PROTEIN
43.9 g
CARBS
10 g

FOOD FOR THOUGHT?

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3 Comments
3 Comments
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Rachel K.

Rachel

26 Jul 2022

I used Parmesan cheese in this recipe. Goes perfectly well with spinach. Best paired with crusty bread.

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Jessica S.

Jessica

15 Jul 2022

Loved having the onions mixed into the egg itself (rather than as part of the filling) - gave it a little extra something!

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Chrystal G.

Chrystal

12 Jul 2022

The milk really improved the texture

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