The tastiest way to start the day with protein and veggies is with this simple recipe for spinach omelets.
You can prepare this nutritious meal any day of the week because it only takes ten minutes to prepare.
What’s A Spinach Omelette?
The ingredients of a spinach omelette, also known as a spinach omelet, are beaten eggs fried into a thin layer resembling a crepe, cooked spinach, and cheese.
This is a healthier take on the traditional omelette; if you enjoy the taste of egg and spinach, you’ll also enjoy my Feta Spinach Omelet.
This is a really satisfying, low-carb, high-protein breakfast recipe that gives you plenty of energy to start the day.
How To Make Spinach Omelette
It’s ridiculously easy to make a French omelet with spinach and cheese.
Ingredients
All you need are:
- Large Eggs – I prefer using free-range eggs. Not only are they better for the chicken, but they have a much better taste as well.
- Butter – Use grass-fed butter, coconut oil, or dairy-free butter.
- Olive Oil – There are many types of olive oil, ranging from very mild flavors to stronger olive tastes. Pick your favorite one!
- Spinach – I prefer baby spinach over full-grown spinach leaves. They have a sweeter taste, wilt faster, and are less crunchy. But you can use either.
- Garlic Powder or fresh garlic cloves
- Salt and Pepper
- Freshly Grated Cheese – Use any of your favorite cheese variety, like Parmesan cheese or Mozzarella, for a stretchy cheesy omelette.
Beating The Eggs
First, in a shallow bowl, beat eggs with salt and pepper using a fork or small hand whisk.
A good omelette starts with beating the eggs right. You should not see any more egg white in your bowl.
Set aside the uncooked eggs while you heat the skillet.
Cooking The Spinach
Next, melt butter in a nonstick skillet by heating it over medium heat.
Add baby spinach leaves and garlic to heated butter and mix. Simmer until the spinach wilts.
After adding salt and pepper, season and place on a platter. To keep the spinach warm, cover the platter with a lid or foil.
Wipe the skillet down with a kitchen paper strip.
Cooking The Omelet
Add olive oil to the frying pan and set it back to medium-high heat.
Once the oil is heated, add the egg mixture to the pan and tilt it in a circular motion to cover the whole surface of the pan with egg batter, making sure it reaches the pan’s edges.
After a few seconds of cooking, as the sides begin to set, spread the remaining uncooked beaten egg across the pan by tilting it again and pushing the side back into the center with a silicone spatula.
Just perform this once. This isn’t how scrambled eggs are made.
Allow the omelette to cook until it sets and the edges begin to sear.
Adding The Filling
Spoon half of the omelette with freshly grated cheese, cover with cooked spinach, and then top with extra cheese while the middle is still soft and undercooked.
Once the cheese is completely melted, fold the omelette in half to create a semi-circle shape and continue cooking.
To maintain a delicate and moist center, you could choose to pause the cooking process a little earlier. Alternately, simmer it longer to fully set the egg.
Top the spinach omelette with freshly chopped parsley and serve immediately.
Other Flavors
Of course, you don’t have to stick to spinach, and you can make this American omelette even tastier by stir-frying other vegetables with the spinach, including:
- Bell Peppers – cut red or green bell pepper into thin strips and stir fry with spinach leaves.
- Cherry Tomatoes
- Mushrooms Slices
Serving Spinach Omelette
The best quick and easy toppings to add on top of any cooked eggs or omelet recipes are:
- Fresh chopped parsley
- Dried Italian herbs
- Chili flakes
- A drizzle of hot sauce like buffalo sauce.
- Black pepper
- Sea salt flakes
- Diced avocado
- Homemade salsa recipe or diced tomatoes.
Storage Instructions
Before preparing them, you can beat the eggs up to 24 hours in advance, and keep them in the refrigerator in an airtight container.
The following day, cook the beaten egg in the morning.
Leftover cooked spinach omelette can also be refrigerated, but it will lose some of its flavor and texture.
Allergy Swaps
Even if you have dietary allergies, you can still create this spinach omelet using the options I’ve provided below.
Keep in mind that spinach omelets are inherently:
Try some of the suggested substitutions for the allergies listed below:
- Dairy-free – you can make a dairy-free omelette by cooking the spinach in olive oil instead of butter or using dairy-free butter. You can skip the cheese or use a dairy-free cheese alternative instead.
- Sodium-free – you can skip the salt and use low-sodium cheese like swiss, goat, or ricotta cheese.
Frequently Asked Questions
Below I listed the most common answers about this omelet recipe.
Can I Double The Recipe?
Absolutely! But if you want to cook a 4-egg omelette, you will need to cook the omelette in either two batches or in a larger non-stick saucepan.
In fact, adding too many beaten eggs in a standard 8-inch skillet will make the omelette extremely thick, and it won’t cook as well.
Is Spinach Omelette Keto-Friendly?
Yes, spinach is one the lowest-carb vegetable, and since there are no carbs in eggs, an omelet is one of the best keto breakfasts to boost your morning with proteins.
Do You Cook Spinach Before Adding It To The Omelette?
I do like to stir fry the spinach with butter and garlic for flavor.
However, to save time, you can add raw baby spinach leaves on one side of the omelette, sprinkle 1/4 teaspoon of garlic salt on top, fold the Spanish omelet, and wait a few minutes until the spinach leaves are wilted.
What Are The Best Sides To An Omelette?
An omelette is delicious on its own, but you can also serve it with a slice of keto bread for a keto breakfast.
Or, simply serve it with hashbrowns and lettuce.
More Breakfast Recipes With Eggs
Below I listed some more healthy egg recipes for your breakfast, including frittata, quiche, or omelettes.
- Crack and beat the eggs in a small bowl. Season with salt, pepper garlic powder and chili flakes if desired. Set aside in the fridge while cooking any vegetables to fill in.
- Heat a non-stick skillet over medium heat, warm butter. When hot, add spinach ,crushed garlic a pinch of salt and pepper.
- Keep cooking until wilted. Take off the skillet and set it aside on a plate. Cover with a piece of foil to keep warm.
- Add olive oil, warm, and spread it evenly into the pan, tilting the pan in a rotating motion.
- Reduce to medium-low heat, add beaten eggs and tilt the pan again to spread the egg mixture all over the pan.
- When the sides of the omelette are set and start to dry out, lift them with a spatula to let the uncooked eggs from the middle run under and cook.
- Once the middle of the omelette starts to set, sprinkle the shredded mozzarella or Parmesan on one half of the omelette and top with cooked spinach
- Fold the omelette in half, reduce to low heat and keep cooking until cheese is melted.
- Gently slide on a plate and adjust seasoning, adding more salt, pepper, fresh parsley, or a pinch of chili flakes to taste.
