3-Ingredient Savory Spinach Omelette

3-Ingredient Savory Spinach Omelette

A quick folded omelette with wilted spinach tucked into tender, lightly browned eggs.

Total 8 min Makes 1 serving Calories 320/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy, Eggs

Just eggs, fresh spinach, and cheese come together in minutes for a protein-rich breakfast. The spinach wilts directly in the pan before the eggs are folded around it, keeping the whole process to a single skillet.

Ingredients

  • 3 large eggs
  • 1 cups fresh spinach, roughly chopped
  • 1/4 cups shredded cheese

Method

  1. Crack the eggs into a bowl and whisk until the yolks and whites are fully combined and slightly frothy.

  2. Heat a lightly oiled 9-inch nonstick skillet over medium heat until warm.

  3. Add the chopped spinach to the skillet and cook, stirring, until just wilted.

  4. Pour the whisked eggs evenly over the spinach, tilting the pan so the eggs spread into a thin, even layer.

  5. Cook undisturbed until the edges set and the center is mostly set but still slightly glossy.

  6. Sprinkle the shredded cheese over one half of the omelette.

  7. Fold the omelette in half over the cheese and slide onto a plate.

Rate this recipe

★ 4.3 (1)

3-Ingredient Savory Spinach Omelette

Just eggs, fresh spinach, and cheese come together in minutes for a protein-rich breakfast. The spinach wilts directly in the pan before the eggs are folded around it, keeping the whole process to a single skillet.

8 min 1 serving 320 cal

Ingredients

  • 3 large eggs
  • 1 cups fresh spinach, roughly chopped
  • 1/4 cups shredded cheese

Method

  1. 1

    Crack the eggs into a bowl and whisk until the yolks and whites are fully combined and slightly frothy.

  2. 2

    Heat a lightly oiled 9-inch nonstick skillet over medium heat until warm.

  3. 3

    Add the chopped spinach to the skillet and cook, stirring, until just wilted.

  4. 4

    Pour the whisked eggs evenly over the spinach, tilting the pan so the eggs spread into a thin, even layer.

  5. 5

    Cook undisturbed until the edges set and the center is mostly set but still slightly glossy.

  6. 6

    Sprinkle the shredded cheese over one half of the omelette.

  7. 7

    Fold the omelette in half over the cheese and slide onto a plate.