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Spinach cheese omelette recipe

Spinach cheese omelette recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Vegetarian lunch

I don't cook a lot but the few things I do, I do well, like this omelette, which my family loves. It serves two, but you can easily double it.

3 people made this

IngredientsServes: 2

  • 1 small bunch spinach
  • salt and pepper
  • 4 large eggs
  • 50ml milk
  • 1 knob butter
  • 2 slices Gouda or Edam cheese

MethodPrep:3min ›Cook:10min ›Ready in:13min

  1. Clean and wash spinach, remove stalks. With a little water still clinging to the leaves, place in a non greased frying pan, set heat to medium and cover. When spinach is wilted, remove from the hob. Chop and discard any excess liquid. Set to one side.
  2. Whisk eggs with milk, salt and pepper in a bowl.
  3. Heat butter in a large frying pan. Pour in eggs. Once they start to set and their surface is still moist, place spinach and cheese in the centre and fold both sides of the omelette over to cover the filling. Cover with a lid and cook till the top of omelette is set, and the cheese is melted.

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  • 150 g spinach
  • freshly grated nutmeg
  • salt
  • pepper
  • frying pan
  • fine grater

In a frying pan, sauté the spinach until wilted. Season to taste with nutmeg, salt, and pepper. Set aside.

Spinach and Feta Cheese Omelet

In a medium nonstick skillet with low, sloping sides, combine the olive oil and the garlic. Cook over low heat until the garlic begins to sizzle, about 1 minute. Add the spinach cook 1 minute. Add the tomato and a pinch of salt and cook an additional 30 seconds. Transfer the mixture to a small bowl set aside.

In a medium bowl, whisk the eggs and water, just until blended. Add salt and pepper to taste.

Place the skillet, wiped clean, over medium heat 2 minutes. Add the butter, swirling it to coat the pan. When the butter stops sizzling, pour the egg mixture into the pan. Reduce the heat to low and cook until the bottom is set, about 10 seconds. Using a rubber spatula or a wooden spoon, pull the set eggs at the edges of the pan toward the center, allowing the unset eggs to run from the center to the sides. (Adjust the heat if necessary to prevent browning.) Continue to cook until a thin layer of unset egg is visible on top. The total cooking time should be less than 2 minutes.

Remove the pan from the heat spoon the spinach mixture across the middle third of the omelet sprinkle with the feta and dill. Using a spatula, fold the third of the omelet nearest the handle over the center third with the filling. Holding the handle, tilt the pan so that the omelet rolls out of it and onto a plate, seam side down.

Spinach Omelette

This spinach omelette is the ideal breakfast for an active day! Be it a busy weekday, or an energetic weekend, this easy-to-cook breakfast will help you stay productive during the first half of the day.

Who doesn’t like eggs? I like cooking with eggs, and I love eating them! Fried, boiled, scrambled, omelettes, sunny side up, down, you name it, I’ll eat it!

Not many of us will debate the importance of starting the day with a good breakfast. A balanced breakfast not just provides the fuel to start your day, but also helps you get going on a happy note.

Here is the thing about this spinach omelette. It’s amazingly simple, easy-to-cook, healthy, and with a great balance of flavours. It’s delicious!

What goes into this omelette that makes it a balanced breakfast? We have the healthy proteins from eggs. Make it organic, and you get more omega-3 fatty acids which is good for your heart. I used a handful of spinach leaves from our kitchen garden. It’s again organic, and an anti-oxidant rich, nutritious super food, which is good for your hair, skin, and bones. Parmesan cheese is protein, and a great source of calcium. We use olive oil which is all vitamins and other nutrients good for your skin. Together these ingredients bring in a great balance of flavours as well.

Spinach Omelette with Parmesan Cheese – a healthy breakfast

Before we get cooking, a few points for making a good omelette

Don’t whisk the eggs too much. Just beat them enough that you don’t see any strands. Adding a little milk will help in making the omelette fluffy. After you pour the batter on the hot skillet lined with olive oil, tilt and swirl the skillet to get the mix evenly distributed on the cooking surface. Using a spatula, lift off the edges to get the unset mix to flow to the bottom of the skillet. Add spinach and cheese when the omelette starts to get set in the center. This will ensure that they get enough time on the skillet, and the cheese to disappear into the goodness of eggs and spinach.

If you like your omelette to be slightly crispy and brown, leave it on the skillet for an extra few seconds. Once you are happy with the consistency, bring the plate close to the skillet, and tilt it so that the omelette can slide on to the plate. I like to season my omelettes with a sprinkle of crushed, dry red chillies. Serve with a slice of toasted bread, some pan fried tomatoes, and a hot beverage of your choice!

This two egg omelette will help you stay full and satisfied for a longer time. That means not getting hunger pangs before lunch, and thereby not resorting to a heavy meal. It’s all in good health!


Heat ½ teaspoon of oil or butter in on-skillet in medium heat until hot.

Add shallots or red onion and garlic, sauté 2 minutes.

Stir in mushrooms, cook and stir often for about 10 minutes, until mushrooms has released most of the juice.

Stir in spinach, cook until wilted, about 2 minutes.

Wipe out the skillet, heat the remaining ½ teaspoon of oil in medium-high heat until hot.

Pour the egg mixture into the skillet and cook over medium flame.

Lift edges of the skillet to allow raw egg mixture to flow underneath and cook.

When the egg is about half set, spread mushroom-spinach mixture evenly and sprinkle cheese on top.

Cream Cheese Spinach Omelette

In a bowl, mix together cream cheese and spinach. In a separate bowl, beat 2 eggs. Brush sesame seed oil on the bottom of a frying pan. Preheat pan on medium heat, pour in eggs.

Cook until able to flip egg. Spread cream cheese mixture onto cooked side of egg. Wait 30 seconds to ensure the other side of the egg is cooked, fold in half, wait 1 minute to melt cream cheese mixture. Remove from heat, serve.

Toasted sesame seed oil is VERY strong tasting. Be sure not to use any more than necessary or it will overpower the taste of the omelette. Just brushing it on the bottom of the pan will suffice. This is a great low carb breakfast!

Mr Breakfast would like to thank kimber177 for this recipe.

From TychaBrahe

Rating (out of 5):

I'm lazy. I just put the spinach on the omelet and topped it with the cream cheese. I like my eggs cooked slightly brown, so the spinach gets warmed through. I also like some chopped parsley mixed in with my eggs.

Comment submitted: 6/16/2014 (#18903)

From OllieByGollie

Rating (out of 5):

You can skip the cream cheese and this still tastes great.

Comment submitted: 1/24/2013 (#15102)

From David & Goliath

Rating (out of 5):

AMAZING! Good for relaxation time and on the go. Go ahead and try this omelet yourself, you will fall out of your seat!

Comment submitted: 6/13/2012 (#14056)

From aandjsmama

Rating (out of 5):

Added green onion and red pepper flakes! Salt and pepper to taste! Great way to open up breakfast for my diet!

Comment submitted: 4/27/2012 (#13847)

From angie k.

Rating (out of 5):

It's best if you wilt the spinach just a little first to make it more tender. Just put it in a covered sauce pan on medium heat with just a Tablespoon or two of water. Pat the spinach dry before adding to the omelet. It's really good.

Comment submitted: 1/17/2012 (#13441)

From Lindsay

Rating (out of 5):

This is really good. I added green onion and tomatoes to the eggs. I will use this recipe again!

Comment submitted: 6/2/2011 (#12744)

From dlsechrist ( Team Breakfast Member )

Rating (out of 5):

I would also like to thank Kimber177 for this recipe. It is very good. I even like spinach cooked this way. Thanks!

Comment submitted: 5/13/2011 (#12678)

From Jess

Rating (out of 5):

I absolutely love this recipe! It's one of my breakfast favorites when I actually have time to cook. It's simple, yet delicious! :D

Comment submitted: 1/21/2011 (#11961)

From M. Andy

Rating (out of 5):

Awesome recipe. Great filling. Easy to make.

Comment submitted: 10/18/2010 (#11414)

From katagas

Rating (out of 5):

This was really good. Thanks for the recipe.

Comment submitted: 10/11/2010 (#11365)

From slim journey

Rating (out of 5):

I thought it was very good and a nice variation. Add a little water to your eggs when beating for a light and fluffy omelet. I salt and peppered mine. I calculated it at 4 carbs: .39 per egg, 1.5 for cream cheese and 1.7 for spinach.

Comment submitted: 3/21/2010 (#10110)

From spunkster

Rating (out of 5):

This was awesome.

Comment submitted: 3/20/2010 (#10105)

Not trying to offend anyone, but there is nothing healthy about using a microwave.

Comment submitted: 3/9/2010 (#10007)

I am very disappointed that you do not present the net carbs. I would never use a recipe that does not give the net carb total.

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Easy Blue Cheese Grilled Potatoes

Here is another blue cheese recipe for you to try out!

Enough blue cheese, spring onion and spinach omelette for today, this time let me show you how to make this blue cheese potato side dish then.

You can be absolutely sure that these crunchy crisp grilled potatoes with blue cheese will be a spectacular potato side dish on this year’s Thanksgiving dinner table! Just look at how simple it is: see that delicious grilled blue cheese melt slowly, that crispy potato skin, the chopped walnuts…

No way you can mess this one up.

Recipe Summary

  • Olive oil, for pan
  • 1 cup milk
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 8 large eggs
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 packages frozen chopped spinach, thawed and squeezed dry
  • 1 1/2 cups shredded cheddar (6 ounces)

Preheat oven to 350 degrees. Brush a 10-by-15-inch rimmed baking sheet or jelly-roll pan with oil. Line bottom of pan with parchment, leaving a 1-inch overhang on the two shorter sides. Brush parchment with oil.

In a bowl, whisk together milk and flour. Add eggs, mustard, 1 teaspoon salt, and teaspoon pepper whisk to combine. Pour into pan. Sprinkle spinach over top in an even layer.

Bake until edges of omelet are set, 10 to 12 minutes. Sprinkle with cheddar bake until cheese has melted, 2 to 4 minutes. Beginning at one shorter end, lift parchment, and roll up omelet tightly, peeling back parchment as you go. Slice and serve.

Recipe Summary

  • 3 large egg whites
  • Coarse salt and ground pepper
  • 1 teaspoon olive oil
  • 1 cup packed baby spinach
  • 1/4 cup low-fat (1%) cottage cheese
  • 2 tablespoons grated Parmesan

In a medium bowl, whisk together egg whites and 1 tablespoon water season with salt and pepper, and set aside.

In a medium nonstick skillet, heat oil over medium-high. Add spinach, and season with salt and pepper cook until wilted and tender, 1 minute. Add egg whites cook until nearly set, using a flexible heatproof spatula to pull sides of omelet toward center as uncooked egg whites run underneath, 1 to 2 minutes.

Dollop cottage cheese on top of omelet, sprinkle with Parmesan, and season with salt and pepper. Gently slide omelet onto a serving plate, folding it over on itself by tipping skillet slightly.