How to make spinach omelette: Spinach omelette or spinach omelet is a tasty breakfast or brunch that can be whipped up in 10 minutes. Full of the goodness of tender baby spinach, eggs, and cheese, this protein-packed dish is an ideal way to start your busy day!
Though spinach is available all year round, they taste best when fresh and in season. This recipe, along with my Spinach stir fry with garlic is another great way to incorporate spinach into your diet.
Jump to:
If you're looking for a delicious and nutritious breakfast option that will keep you full until lunchtime, look no further than the spinach omelette.
I love simple recipes that are done in no time. This recipe is just that - perfect, EASY to make, filling, one-pan breakfast.
Spinach is a leafy green vegetable high in vitamin A, potassium, and calcium. It can be cooked in many different ways, but one of the most popular ways to eat spinach is in an omelette .
The flavor combination of spinach and eggs works perfectly together. The whole dish is so well-balanced and delicious, it will quickly become your go-to breakfast, lunch, or dinner.
Serve this egg spinach omelette with pan-fried tomatoes, toasted bread, fresh salad, a bowl of soup, or a side of fruit for a satisfying breakfast, lunch, or dinner.
Why this recipe works
Quick and easy - the recipe comes together in just 10 minutes in a single pan. One pan means less cleanup making it a convenient option for busy mornings or lunchtime.
Customizable - it is easily customized to your preferences or what you have on hand. You can add any ingredients, including mushroom, bacon, ham, or sausage.
Budget-friendly - Spinach omelette is an affordable meal that families can enjoy on a budget.
Kids-friendly - The spinach and cheese omelette is also a fantastic choice for children.
More Breakfast Recipes
Ingredients Used
You can make a spinach omelette with just a few simple ingredients you likely already have in your kitchen. Here is what you will need:
- Spinach: Fresh spinach is the best. I love spinach omelette with baby spinach. You can use regular spinach too. Just make sure to remove the hard stems if any;
- Eggs: two large eggs are perfect for one serving;
- Olive oil: I prefer olive oil. You can use sunflower, safflower, canola, vegetable, or grapeseed oil. OR use butter for a rich, savory flavor;
- Onion: finely diced. Red, white, or yellow all are fine;
- Garlic: Fresh minced garlic. I love the flavor of garlic in this omelette. Replace with garlic powder if fresh is not available;
- Cheese: I used freshly grated mozzarella. You can use parmesan cheese, cheddar cheese, feta cheese, goat cheese, or any of your favorites.
- Salt and pepper: sea salt and freshly ground pepper to season the omelette;
Preparations Step By Step
Whisk the eggs
- Crack the eggs into a bowl and add a little salt and pepper. Whisk the eggs nicely until fluffy.
Cook the spinach
- Heat a pan, once the pan is heated, add oil. Tilt the pan to spread oil all over. An 8-inch nonstick pan is perfect for two egg omelettes.
- Add onion and garlic. Saute until the onion turns soft.
- Add spinach and sprinkle some salt. Cook until the leaves wilted. Once done, spread the spinach evenly on the pan to let the water evaporate out.
Make the omelette
- Pour the egg mixture. Once the egg mixture starts to cook, gently lift the edges from the side of the omelette with a spatula, and tilt the pan, so the uncooked egg mixture flows underneath.
- Sprinkle the omelette with cheese and pepper. Carefully lift up the edge of the omelette and check to see if the bottom is lightly golden. Once done, gently fold the omelette and serve immediately.
Storage Suggestions
Like any omelette, spinach omelette tastes best when made fresh.
To save some time, you can cook the spinach before and store it in an airtight container in the refrigerator for upto 3 days.
Pro Tips
- If you double the recipe make sure to cook the omelette in two batches or use a large pan.
- To make the omelette more healthier, use only egg whites instead of whole eggs.
- For a dairy-free version, you can skip cheese in the omelette or you can use vegan cheese instead.
FAQ
Absolutely! Frozen spinach can be added to the spinach omelette , just like fresh spinach. Simply thaw the spinach and squeeze gently using a thin cloth to remove any excess water, then cook as you would normally.
If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.
Recipe
How to make Spinach Omelette | Spinach Omelet
Equipment
- Pan
Ingredients
- 1 cup fresh baby spinach cleaned, washed, and drained
- 2 large eggs
- 1 teaspoon olive oil
- 1 tablespoon onion finely diced
- 1 garlic clove minced
- salt and freshly ground pepper to taste
- 1 tablespoon mozzarella cheese grated
Instructions
Whisk the eggs
- Crack the eggs into a bowl, add a little salt and pepper, and whisk until fluffy.
Cook the spinach
- Heat a pan, once the pan is heated add oil, tilt the pan to spread oil all over.
- Add onion and garlic. Saute until the onion turns soft.
- Add spinach and sprinkle some salt. Cook until the leaves wilted. Once done, spread the spinach evenly on the pan to let the water evaporate out.
Make the omelette
- Pour the egg mixture. Once the egg mixture starts to cook, gently lift the edges from the side of the omelette with a spatula, and tilt the pan so the uncooked egg mixture flows underneath.
- Sprinkle omelette with cheese and pepper. Carefully lift up the edge of the omelette and check to see if the bottom is lightly golden. Once done, gently fold the omelette and serve immediately.
Notes
- If you double the recipe make sure to cook the omelette in two batches or use a large pan.
- To make the omelette more healthier, use only egg whites instead of whole eggs.
- For a dairy-free version, you can skip cheese in the omelette or you can use vegan cheese instead.
nancy
perfect breakfast idea
Abhi
A quick, simple and easy breakfast recipe that can prepare in no time! Thanks for sharing!
Zhen
Looks good! My Mom loves spinach omelette, must make it for her soon. The cheese will go so well in this dish!